Creamy Spinach Parmesan Mash

# Ingredient List:

→ 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 Steps:

01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, then simmer for 15–18 minutes until fork-tender.

02 - While potatoes cook, heat 1 tbsp butter in a large skillet over medium heat. Add garlic and sauté for 30 seconds. Add spinach and cook, stirring, until wilted, about 2 minutes. Remove from heat and set aside.

03 - Drain potatoes and return to pot. Add remaining butter and mash until smooth.

04 - Stir in warmed cream, Parmesan, sautéed spinach with garlic, salt, pepper, and nutmeg if using. Mix until creamy and well combined.

05 - Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan if desired.

# Expert Advice:

01 -

It turns plain mashed potatoes into something people actually get excited about without any fuss.
The spinach sneaks in extra nutrition and the Parmesan adds a nutty richness that feels almost indulgent.
You can make it with what you probably already have in your fridge and pantry.

02 -

Cold cream will cool down your potatoes and make them dense, so always warm it first in the microwave or in a small pot.
Do not over-mash or the potatoes turn gluey from the starch, just mash until smooth and then stop.

03 -

Grate your own Parmesan instead of using the shaker kind, it melts smoother and tastes sharper.
If you want a silky texture, use a potato ricer instead of a masher, it breaks up the potatoes without overworking them.