If you’re looking for a way to take classic mashed potatoes to the next level, these creamed spinach mashed potatoes are it. They’re buttery, ultra-smooth, and loaded with garlicky creamed spinach folded right into every bite.
This recipe combines everything you love about steakhouse creamed spinach with fluffy, rich mashed potatoes—creating the ultimate comfort food side dish that feels both cozy and elevated.
Perfect for holidays, Sunday dinners, or anytime you want something a little extra special without extra effort.
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Why You’ll Love This Recipe
- Ultra creamy and smooth texture
- Packed with rich garlic and buttery flavor
- Feels fancy but is incredibly easy to make
- Perfect for holidays, dinner parties, or weeknight meals
- Pairs beautifully with steak, chicken, or ham
Ingredients
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 4 tablespoons butter
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 2 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 1/4 cup cream cheese
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
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How to Make Creamed Spinach Mashed Potatoes
Step 1: Boil the Potatoes
Add potatoes to a large pot of salted water and boil until fork-tender, about 15–20 minutes. Drain well.
Step 2: Make the Creamed Spinach
In a skillet over medium heat, melt 1 tablespoon butter. Add garlic and cook until fragrant.
Add chopped spinach and cook until wilted. Stir in cream cheese and a splash of heavy cream. Cook until smooth and creamy.
Step 3: Mash the Potatoes
Mash the drained potatoes with remaining butter, heavy cream, and sour cream until smooth and fluffy.
Step 4: Combine
Fold the creamed spinach mixture into the mashed potatoes. Stir in Parmesan cheese, salt, and pepper.
Step 5: Serve
Serve warm with extra butter melting into the top and a sprinkle of Parmesan.
Tips for the Creamiest Mashed Potatoes
- Use Yukon Gold potatoes for the best buttery texture
- Warm your cream before mixing to keep potatoes smooth
- Don’t overmix—this keeps them light and fluffy
- Drain spinach well to avoid watery potatoes
Variations
- Cheesy Version: Add shredded mozzarella or white cheddar
- Garlic Lover’s: Roast the garlic instead of sautéing
- Lighter Option: Swap heavy cream for half-and-half
- Bacon Spinach: Add crispy bacon pieces for extra flavor
What to Serve With Creamed Spinach Mashed Potatoes
These pair perfectly with:
Creamed Spinach Mashed Potatoes
- Total Time: 40 minutes
- Yield: 4–6 SERVINGS 1x
Description
Rich, buttery mashed potatoes folded with garlicky creamed spinach for the ultimate creamy, comforting side dish perfect for holidays or weeknight dinners.
Ingredients
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 4 tablespoons butter, divided
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 2 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 1/4 cup cream cheese
- 1/4 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
Instructions
- Add cubed potatoes to a large pot of salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain well.
- While the potatoes cook, melt 1 tablespoon butter in a sauté pan over medium heat. Add minced garlic and cook until fragrant.
- Add chopped spinach and cook until wilted, stirring occasionally.
- Stir in cream cheese and a splash of heavy cream. Cook until melted and creamy, leaving some texture with visible spinach throughout.
- Mash the drained potatoes with remaining butter, heavy cream, and sour cream until smooth and fluffy.
- Fold the creamed spinach mixture into the mashed potatoes.
- Stir in Parmesan cheese and season with salt and pepper to taste.
- Serve warm with extra butter melting over the top if desired.
Notes
- Drain spinach well to avoid watery mashed potatoes
- Warm cream before mixing for smoother texture
- Do not overmix or potatoes may become gluey
- For extra richness, add more butter or a splash of cream when reheating
- Prep Time: 15 MINUTES
- Cook Time: 25 MINUTES
- Category: Side Dish
- Method: STOVETOP
- Cuisine: American, steakhouse
FAQ
Can I use frozen spinach?
Yes! Just thaw and squeeze out excess moisture before using.
Can I make this ahead of time?
Yes—store in the fridge and reheat with a splash of cream to bring back the texture.
How do I keep mashed potatoes from getting gluey?
Avoid overmixing and use a potato masher instead of a mixer.
Can I freeze creamed spinach mashed potatoes?
You can, but the texture is best when fresh. If freezing, reheat slowly with added cream.
Final Thoughts
If you’re tired of plain mashed potatoes and want something that feels restaurant-worthy but still easy enough for home, these creamed spinach mashed potatoes are the upgrade you’ve been looking for.
They’re rich, comforting, and packed with flavor—exactly the kind of side dish that steals the spotlight on any table.
Once you make them, regular mashed potatoes just won’t hit the same.
