I’ve spent the past few years trying to convert my husband into a mashed potato lover. I’ve been somewhat successful in that he’ll now eat a hearty serving of flavorful smashed potatoes without any gravy. They are still not a favorite though, but I’m willing to accept the small victories. I guess it’s possible that not everyone loves the idea of sitting down with a big bowl of mashed potatoes like I do.
When it comes to mashed vs. smashed potatoes, I definitely prefer the smashed variety. I like a few bigger chunks of potato mixed in. I also always opt for red skinned or yellow potatoes when making smashed potatoes because I don’t have to peel them.
For this recipe of Spinach & Garlic Smashed Potatoes, I decided to combine elements of my recipe for Creamed Spinach and my basic smashed potatoes. They turned out SO good. Our 5 year old ate 3 servings with dinner and requested the leftovers as her after school snack. She’s definitely a girl after my own heart.
Spinach & Garlic Smashed Potatoes
- 2 – 3 lbs. red skin potatoes, cubed
- 10 cloves garlic, peeled
- 1/2 c. butter
- 4 oz. cream cheese
- 1/2 lb. frozen chopped spinach, thawed
- 1/2 c. milk
- 1/2 c. sour cream
- 2 t. salt
- 1 1/2 t. pepper
1. Place the potatoes and garlic cloves in a large pot. Cover with cold water. Bring to a boil and simmer until potatoes are fork tender. Drain.
2. Return the potatoes and garlic to the pot and add the butter and cream cheese. Smash/mash the potatoes with the butter and cream until desired consistency.
3. Stir in the remaining ingredients and mix until combined.
An added bonus with these potatoes is that the spinach adds a mild undertone instead of a strong flavor. So it’s a great way to get some extra veggies in your family’s diet, as long as they don’t mind green things in their food.