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Spinach Mashed Potatoes

Spinach mashed potato recipe Pritikin

Who doesn’t love mashed potatoes? But health authorities tell us that traditional mashed potatoes, chock full of butter and cream, aren’t especially good for us. We’re also told that we should add more green veggies to our diets. This recipe does both.

 

Pritikin Longevity Center & Spa’s Executive Chef, Anthony Stewart, shares his healthy recipe for Spinach Mashed Potatoes. www.pritikin.com

Serves 18

5 pounds Yukon Gold potatoes (If unavailable, any potato variety will work.)

2 cups frozen chopped spinach, thawed and drained

¼ cup diced onion (optional)

2 cups nonfat milk

¼ teaspoon ground nutmeg

½ cup fat-free sour cream

 

Boil potatoes in water until soft (about 25 minutes).

Saute spinach and onion in nonstick skillet until hot. Add milk and nutmeg, and bring to a boil.  Remove from heat.

 

In a large mixing bowl, mash potatoes with a wire whip. Add spinach mixture and sour cream. Whisk until potatoes are fluffy. Serve immediately.

 

 



Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.