Creamy Spinach Mashed Potato Bake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Creamy Spinach Mashed Potato Bake gets its color and creaminess from baby spinach and herb-garlic cheese. The surprise crunch comes from toasted pecans. Ingredients:
4 pounds baking potatoes |
2 teaspoons salt |
1 1/4 cups warm buttermilk |
1/2 cup warm milk |
1/4 cup melted butter |
1/2 teaspoon pepper |
1 teaspoon salt |
1 (5-oz.) package fresh baby spinach, cooked until wilted |
1 (5 1/2-oz.) package buttery garlic-and-herb spreadable cheese |
1/4 cup chopped toasted pecans |
Directions:
1. Peel potatoes; cut into 2-inch pieces. Bring potatoes, 2 tsp. salt, and water to cover to a boil in a large Dutch oven over medium-high heat; boil 20 minutes or until tender. Drain. Return potatoes to Dutch oven, reduce heat to low, and cook, stirring occasionally, 3 to 5 minutes or until potatoes are dry.
2. Mash potatoes with a potato masher to desired consistency. Stir in warm buttermilk, warm milk, melted butter, pepper, and 1 tsp. salt, stirring just until blended.
3. Stir in spinach, cheese, and pecans, and spoon the mixture into a lightly greased 2 1/2-qt. baking dish or 8 (10-oz.) ramekins. Bake at 350° for 35 minutes.
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