Creamy Spinach Parmesan Mash (Printable)

Velvety potatoes folded with sautéed spinach, cream, and Parmesan for a rich, flavorful side dish.

# 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)

# How to Make It:

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

# Expert Hints:

01 -
  • It turns plain mashed potatoes into something colorful and nourishing without any extra fuss.
  • The Parmesan adds a nutty richness that makes you want to take another spoonful even when youre full.
  • Leftovers reheat surprisingly well, and they taste even better the next day when the flavors settle.
02 -
  • Always warm your cream before adding it, cold cream will cool down the potatoes and make them dense and sticky instead of fluffy.
  • Do not overwork the potatoes once you add the cream or they will turn gummy, just fold everything together until combined.
  • Taste before serving because the Parmesan adds salt and you might not need as much as you think.
03 -
  • Use a ricer instead of a masher if you want the fluffiest, cloud-like texture with zero lumps.
  • Grate your Parmesan fresh right before using it, the flavor is sharper and it melts into the potatoes like magic.
  • Do not skip the nutmeg, even if you think you will not taste it, because it adds a warmth that makes people wonder what your secret is.
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