Roasted Garlic Spinach Mashed Potatoes Recipe
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
6 Servings
Ingredients
  • 1 bulb garlic
  • 1 teaspoon olive oil
  • 1 teaspoon salt + ⅛ teaspoon
  • 3 pounds Yukon potatoes, peeled and chopped
  • 4 cups baby spinach, stems removed
  • ¼ cup butter
  • ¼ cup vegetable broth
  • ¼ cup sour cream
  • ¼ teaspoon pepper
Directions
  1. Preheat the oven to 400 F.
  2. Cut off about ½-inch of the pointed end of the garlic head.
  3. Brush the garlic head with 1 teaspoon of olive oil and salt lightly.
  4. Loosely wrap the garlic in foil and place in the oven. Bake for 30 minutes, then let it cool.
  5. Meanwhile, add the potatoes to a large pot and cover with water. Boil for 20-30 minutes until they are tender.
  6. Add the spinach to a pan with 1 tablespoon of water. Bring heat to medium, cover and cook 5 minutes to wilt the spinach.
  7. Drain any excess water and add the spinach to a food processor. Blend the spinach to create a puree.
  8. Drain the potatoes and add them back to the pot.
  9. Mash the potatoes in the pot.
  10. Squeeze out the garlic cloves from the roasted garlic.
  11. Mash the garlic with a fork.
  12. Add the roasted garlic cloves, butter, vegetable broth, sour cream, remaining salt, pepper, and pureed spinach to the potatoes. Stir to combine.
  13. The roasted garlic spinach mashed potatoes are ready to serve.