Hints of fresh spinach combine with rich, creamy mashed potatoes in this simple gluten-free side dish! The recipe uses just 6 simple ingredients: russet potatoes, chicken stock (or vegetable stock), salt, olive oil and butter or ghee! Ready within 25 minutes, these spinach mashed potatoes are also low FODMAP!
One of the first Vegetable side dishes 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 I recently was nursing another dental surgery, I’ve been eating only soft foods for wisdom tooth removal 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.
Are mashed potatoes gluten free?
In general, most mashed potatoes are gluten-free unless there is a bechamel used to thicken them. Most recipes will just go heavy on the heavy cream or butter to achieve this, but if there’s any sort of gravy involved, it will often have flour in the base as a thickener.
Can you make these low FODMAP mashed potatoes?
Since we swap butter for ghee or olive oil, these spinach potatoes are naturally low lactose. If you use olive oil then they will be totally dairy-free. Potatoes and all leafy greens like spinach are naturally low FODMAP vegetables, so they make an excellent base for side dishes if you follow this diet.
What is the best type of potato for mashed potatoes?
Russet potatoes are the best all-purpose mashing potato. They also tend to be the biggest, so that makes for easy peeling if you’re removing the skins. If you don’t mind a coarser mashed potato, Yukon gold has the richest flesh and the thinnest skin. I will generally keep the skins on those and use them for my mashes. Since there are already spinach in these potatoes you can get away with a little more texture.
From a health perspective, leaving the skins on your potatoes will add extra fiber and nutrients to your spinach mashed potatoes. But I wouldn’t go with russets if you’re leaving the skin on!
Can you use fresh or frozen spinach?
I prefer this recipe with fresh spinach since it’s gets silky when it wilts, but you can substitute frozen in a pinch. I would go with unchopped so that they don’t turn your potatoes totally green. Let them thaw completely and squeeze out all the moisture before adding to the final mash. You will not need to boil it with the potatoes.
This recipe honestly always felt too simple 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.
If you’re looking for other ways to get your vegetables in with your mash, I can also suggest these: Sheet pan potatoes or these Campfire baked potatoes. If you’re paleo, you can make something similar with this Paleo cauliflower mash.
Read on for this spinach mashed potatoes recipe. As always, please report back if you make it!
With health and hedonism,
Phoebe
25 Minute Spinach Mashed Potatoes (Gluten-Free)
Ingredients
- 2 pounds russet potatoes peeled and diced
- 10 ounces spinach
- 1/2 cup vegetable or chicken stock
- Sea salt
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Instructions
- 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 ¼ 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.
Nutrition
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!
I love all food related to spinach
I CANNOT wait to make these!!!! Mashed potatoes are my jam and these look absolutely delicious. Thanks for sharing 🙂
Thank you for this 25 Minute Spinach Mashed Potatoes recipe, I’ve been looking forward to your updates!
Indulge in these gluten-free spinach mashed potatoes! The recipe blends fresh spinach with creamy mashed potatoes, resulting in a flavorful side dish.