Creamy Spinach Parmesan Potatoes (Print)

Velvety mashed potatoes with sautéed spinach and rich Parmesan, perfect as a flavorful side.

# What You'll Need:

→ Potatoes

01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks

→ Dairy

02 - 4 tbsp unsalted butter
03 - 1/2 cup heavy cream, warmed
04 - 1/2 cup freshly grated Parmesan cheese

→ Vegetables

05 - 4 cups fresh baby spinach, roughly chopped
06 - 2 cloves garlic, minced

→ Seasonings

07 - 1/2 tsp salt, plus more to taste
08 - 1/4 tsp freshly ground black pepper
09 - Pinch of ground nutmeg (optional)

# Directions:

01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, then simmer for 15 to 18 minutes until fork-tender.
02 - Heat 1 tablespoon butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds. Add spinach and cook, stirring continuously, until wilted, about 2 minutes. Remove from heat and set aside.
03 - Drain potatoes thoroughly and return to the pot. Add remaining butter and mash until smooth and creamy.
04 - Stir in warm heavy cream, grated Parmesan, sautéed spinach with garlic, salt, black pepper, and nutmeg if using. Mix until fully incorporated and creamy.
05 - Taste and adjust seasoning as necessary. Serve immediately, optionally garnished with extra Parmesan cheese.

# Expert Advice:

01 -
  • It turns plain mashed potatoes into something people actually remember and ask about later.
  • The spinach sneaks in extra greens without feeling like a compromise, just pure creamy comfort.
  • Parmesan adds a salty, nutty richness that makes every bite feel indulgent without any extra effort.
02 -
  • Always warm your cream before adding it—cold cream can make your mash gluey and sad instead of silky and light.
  • Don't skip draining the potatoes well, because any extra water will dilute the flavor and turn your mash soupy.
  • If you overwork the potatoes after adding the cream, they can get gummy, so fold gently and stop as soon as it looks creamy.
03 -
  • Use a potato ricer instead of a masher if you have one—it makes the texture impossibly light and fluffy.
  • Grate your own Parmesan fresh every time, because the pre-shredded kind has anti-caking agents that prevent it from melting smoothly.
  • Taste your mash before serving and don't be shy with the salt—potatoes need more seasoning than you think to really sing.
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