One of the first recipes my mom taught me was how to cook spinach with potatoes.
This spinach mashed potatoes recipe was a staple side of my childhood, and though it might have made me seem like a teenager with ten heads, I weirdly always preferred this version with greens mixed in to the overly heavy dairy packed mounds.
I didn’t realize until later in life that her spinach and potatoes dish must have morphed from an Irish Colcannon, which combines mashed potatoes with cooked greens or cabbage. Instead of sautéing the greens though I simply toss them in with the potatoes during the last 30 seconds of boiling, which makes it super streamlined and easy.
Instead of adding cream or butter, I use vegetable stock and olive oil or nutty ghee, a clarified butter that’s lactose-free. If you go with the former, this recipe can be completely dairy-free and vegan. It still retains some of its richness if seasoned right. And regardless of which you choose, it is also low FODMAP.
I put a version of this spinach mashed potatoes recipe in my book, SIBO Made Simple, and have been so tickled to see how many people have made it and gushed about the simple goodness.
Since this past week I’ve been nursing another dental surgery, I’ve been on the soft foods train and eating my way through an entire batch of these spinach mashed potatoes. They are perfect with bangers, sausage or fancy hot dogs. And also the perfect bed for roast chicken, meatloaf, or pork tenderloin.
It honestly always felt like too simple a recipe to ever post on this site. But considering how often I cook spinach with potatoes, I knew I had to at least throw it in the mix.
The greens lighten up the spuds and are a sneaky way of getting picky eaters to enjoy more veggies. It’s also a wonderful healthy side to add to your Thanksgiving table.
Read on for this spinach mashed potatoes recipe. As always, please report back if you make it!
With health and hedonism,
Spinach Mashed Potatoes
Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil and cook until the potatoes are fork tender, about 15 minutes. Fold in the spinach and cook for an additional minute. Drain the potato mixture and return to the pot along with Â¼ cup stock, 1 teaspoon salt, and the oil. With a fork or masher, smash the potatoes until semi-smooth. Add more liquid if the potatoes seem too thick and dry. Fold in the butter and taste for seasoning.