SPINACH MASHED POTATOES
A lot of folks say they don't like spinach-until they try this super side dish. Everyone who has ever tasted it has loved it.-Karen Wald, Dalton, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Place the potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until very tender. Drain well and place in a bowl; mash. Add the sour cream, butter, sugar, salt, pepper and dill; mix well. Stir in spinach., Transfer to a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or cheese is melted.
Nutrition Facts : Calories 229 calories, Fat 14g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 387mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
SPINACH MASH
A mash potato with spinach. A colourful side dish or serve as a bed to meats, casseroles or a stew. Serves 4
Provided by Jubes
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Chop and boil the potatoes until tender. Drain. Mash the potato until smooth.
- Melt the butter in a frying pan. Add the garlic and baby spinach leaves and stir until the spinach has wilted. Use a gentle heat.
- Blend or process the spinach mix with half of the cream. Use a stick blender or food processor. Blend until pureed.
- Mix the mashed potato, spinach mix and the remaining cream.
Nutrition Facts : Calories 470.2, Fat 29.1, SaturatedFat 18.1, Cholesterol 98.3, Sodium 115.1, Carbohydrate 47.5, Fiber 6.3, Sugar 2.2, Protein 7.9
SPINACH-INFUSED MASHED POTATOES
This recipe brings the advantages of spinach into the world of the popular, well loved mashed potato!
Provided by Aslan
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the red and yellow bell pepper, and cook until the peppers begin to soften, about 3 minutes. Stir in the flour, and cook for 3 minutes more. Pour in the chicken broth, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer gently for 15 minutes. Season to taste with black pepper.
- Once the potatoes have finished draining, return them to the pot along with the baby spinach, Parmesan cheese, bacon bits, and garlic; mash until smooth. Fold in the butter and cream until incorporated and season to taste with salt and pepper. Serve the mashed potatoes alongside the bell pepper gravy.
Nutrition Facts : Calories 301.1 calories, Carbohydrate 32.3 g, Cholesterol 44.9 mg, Fat 16.1 g, Fiber 4 g, Protein 8.2 g, SaturatedFat 8.7 g, Sodium 230.8 mg, Sugar 2.1 g
SALLY'S SPINACH MASHED POTATOES
This was one of my mother's best recipes. It is very quick, easy and delicious. A good way for the little ones to eat their spinach!
Provided by Gail Kane
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- Cook spinach according to package directions. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender but firm. Drain, cool slightly, and mash.
- In a bowl, mix the spinach, mashed potatoes, butter, sour cream, onion, salt, and dill. Transfer to the prepared casserole dish. Top with Cheddar cheese.
- Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
Nutrition Facts : Calories 354.1 calories, Carbohydrate 31 g, Cholesterol 58 mg, Fat 22.6 g, Fiber 4.6 g, Protein 9.1 g, SaturatedFat 14.1 g, Sodium 511.3 mg, Sugar 1.7 g
GARLIC MASHED POTATOES WITH SPINACH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes.
- Squeeze the water from spinach in a clean dish towel.
- Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consistency.
SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS
For an elegant dinner, try Rachael Ray's Spinach-and-Mushroom-Stuffed Chicken Breasts from 30 Minute Meals on Food Network, served with a white wine sauce.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
- Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
- Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
- Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.
PEA-SPINACH MASH
Easy, peasy: All you need to do is saute, steam, and mash.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Heat oil in a large pot over medium heat. Add peas, spinach, and salt. Cover, and cook, stirring occasionally, until spinach is wilted and peas are partially tender, about 4 minutes. Add 1/2 cup water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, about 2 minutes. Mash with a potato masher. Season with pepper.
SPINACH AND ONION MASH
Creamy mashed spuds with spinach and onions
Provided by squeaksquara
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Chop up your washed and peeled potatoes fairly small as this allows for less boiling time and makes them easier to mash. Salt the water and leave potatoes to boil until soft.
- When potatoes are about 5 minutes away from being done, begin to lightly fry up some finely chopped onions. When they're soft, add 4-5 balls of frozen spinach. (Frozen spinach works better than the fresh stuff here because its already really finely chopped and the fresh stuff is a pain to mash up, it ends up being quite stringy).
- When the onions are looking like they're about done and the spinach balls have broken down into a kind of mush, add your diced garlic clove. Continue frying for a couple of minutes then take the pan off the heat.
- Drain off your boiled spuds and mash them a bit just to get them going. Add the milk and repeat, then finally add the pepper and the butter and repeat once more until the mash is good and creamy.
- Add your spinach and onions to the mix and mash it all up a bit just so it gets nicely mixed in. Goes great as an accompaniment to meat or fish dishes.
SPINACH GRATIN
This is great because it can be made up completely ahead and just bake it for 20 minutes for a terrific side dish.
Provided by Gay Gilmore
Categories Vegetable
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425.
- Melt the butter in sauté pan over medium heat.
- Add the onions and sauté about 15 minutes, until translucent.
- Add the flour and nutmeg and cook stirring, for 2 more minutes.
- Add the cream and milk and cook until thickened.
- Add salt and pepper.
- Squeeze as much liquid as possible from the spinach.
- Add the spinach to the sauce.
- Add 1/2 cup of the cheese, mix well.
- Transfer to a baking dish and sprinkle with the remaining cheese and gruyere on top.
- Bake for 20 minutes until hot and bubbly.
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