Spanakopita Mashed Potatoes
I learned to cook by watching my mom in the kitchen. Most of the recipes I make use only five or six ingredients, and have a healthier bent. I created this recipe after I tried a spinach-topped baked potato. Flecks of red and green from the potato skin and spinach make these potatoes look festive and special. By not peeling the potatoes, you not only keep some nutrients, you also save on prep time.—Ashley Levy, Columbia, Maryland
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
white meat free
gluten free
red meat free
shellfish free
vegetarian
pescatarian
- 1/2 teaspoon salt
- 3/4 cup crumbled feta cheese
- 1 tablespoon butter
- 1/2 teaspoon pepper
- 1/4 cup 2% milk
- 1 package (6 ounces) fresh baby spinach
- 6 medium red potatoes quartered
- Carbohydrate 68.5604219497869 g
- Cholesterol 21.7713541688468 mg
- Fat 6.5072374420618 g
- Fiber 7.26576809843178 g
- Protein 10.7456950320599 g
- Saturated Fat 4.16273313086277 g
- Serving Size 1 1 servings. (244g)
- Sodium 248.469463681055 mg
- Sugar 61.2946538513552 g
- Trans Fat 0.540346607963561 g
- Calories 365 calories
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender., Meanwhile, in another large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain and coarsely chop; keep warm., Drain potatoes and return to the saucepan. Add milk, butter, salt and pepper; mash until smooth. Fold in cheese and spinach.
