Velvety potatoes folded with spinach, cream, and Parmesan for a rich, smooth side perfect for any meal.
# 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 additional to taste
08 - 1/4 tsp freshly ground black pepper
09 - Pinch of ground nutmeg (optional)
# Steps:
01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer for 15–18 minutes until tender when pierced with a fork.
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 potatoes thoroughly and return to the pot. Add remaining butter and mash until smooth and creamy.
04 - Stir in the warmed heavy cream, grated Parmesan, sautéed spinach with garlic, salt, pepper, and nutmeg if using. Mix thoroughly until evenly combined and creamy.
05 - Taste and adjust salt and pepper as needed. Serve immediately, optionally garnished with extra Parmesan.
