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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"I have made a lot of mistakes falling in love, and regretted most of them, but never the potatoes that went with them."
-Nora Ephron, Screenwriter

The refrigerator light goes on...

I had a version of these potatoes at a restaurant recently but they were too creamy and pasty. I like to leave some chunks of potatoes. If you like them smooth, be careful because over mashing will result in pasty potatoes.

The key to good mashed potatoes is in the buttermilk / milk combination. The buttermilk adds richness and tartness, with little to no fat, and the milk adds creaminess. The butter is used here only as a flavor enhancer.


 

Mashed Potatoes with Spinach and Garlic

Servings: 2 | Serving size: about 1 cup

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe also requires making Roasted Garlic

Keeps well, refrigerated, for 3-4 days.

3 quarts water
8 ounces Yukon Gold or red potatoes
1 tsp extra virgin olive oil
4 ounces fresh spinach (chiffonade)
1 tsp unsalted butter
2 Tbsp reduced fat buttermilk
2 Tbsp 2% milk
1/4 tsp salt
2 cloves roasted garlic

Mashed Potatoes with Spinach and Garlic from Dr. Gourmet
Place the water in a large stock-pot over high heat.

Quarter the potatoes and add them to the stock-pot.

Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.

Cook the potatoes about 15 20 minutes, until slightly soft in the middle. They should give when squeezed.

While the potatoes are cooking add the olive oil to a small skillet over medium high heat.

When the oil is hot add the spinach and reduce the heat to medium. Cook for about one minute until the spinach is wilted.

Remove from heat and drain water.

Add butter, buttermilk, milk and salt to the potatoes.

Mash the roasted garlic in a small dish until smooth.

Add the garlic to the potatoes and mash until creamy and the roasted garlic is well blended.

Fold in the cooked spinach.

Add ground black pepper to taste, then serve.

Nutrition Facts

Serving size: about 1 cup

Servings: 2

Amount Per Serving

Calories 148 Calories from Fat 44
% Daily Value
Total Fat 4g 7%
    Saturated Fat 1g 7%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 7mg 2%
Sodium 369mg 15%
Total Carbohydrates 23g 8%
    Dietary Fiber 3g 12%
    Sugars 3g
Protein 6g
Vitamin A 103% Vitamin C 44%
Calcium 11% Iron 12%
Vitamin K 278 mcg Potassium 896 mg
Magnesium 75 mg