I've been looking for ways to lighten up the mashed potatoes we both love by stretching the potato part with other veggies. Our first attempt was broccoli mashed potatoes, and they were delicious with some pureed broccoli and garlic added in. Last night, we made spinach mashed potatoes that were even better.
We love the chance to put all our veggies together on the plate, and I can only imagine that adding low-calorie veggies into traditional mashed potatoes is also a great plan for parents with picky eaters (I was one of those eaters in my younger days!). Even better, you get all the comforting mashed potato flavor and texture with a bit less starch and a lot more nutrition.
Without further fuss: spinach mashed potatoes!
2 large baking potatoes, peeled, rinsed, thinly sliced
2 c. chopped frozen spinach
1 T. Smart Balance butter
1/2 t. garlic powder
1 T. cream
1/4 c. 2% milk
2 T. light sour cream
Salt and pepper to taste (these can take a bit of salt with all the veggies)
Place potatoes into water and bring to boil. Let boil for 10 minutes. Drain. Return potatoes and rest of ingredients to pan and mash with a hand masher. Turn on the heat underneath these for about five minutes to heat through. Give potatoes one final mash once hot and serve.
These potatoes have a lovely spinach color and a delicious consistency. Wonderful with a chicken breast or a few slices of turkey breast (what we had last night).
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