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Ingredients
| russet potatoes: 4 whole potatoes (peeled and cubed) |
| olive oil: 1 Tbl |
| red bell pepper (chopped): 1/2 cup (diced) |
| yellow bell pepper (chopped): 1/2 cup (diced) |
| all-purpose flour (unsifted): 1/4 cup |
| chicken broth: 2 cups |
| black pepper (to taste) |
| spinach: 3 oz |
| parmesan cheese (grated): 1/2 cup |
| meatless bacon bits: 2 Tbl |
| garlic (minced): 1 Tbl (minced) |
| salted butter: 2 Tbl |
| light whipping cream (fluid): 1/2 cup |
| salt (to taste) |
| black pepper (to taste) |
Spinach-Infused Mashed Potatoes
Credit: AllRecipes
User rating:
"This recipe brings the advantages of spinach into the world of the popular, well loved mashed potato!"
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Prep Time
20 min -
Cook Time
25 min -
Servings
6 serving(s)
Tags
Directions
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the red and yellow bell pepper, and cook until the peppers begin to soften, about 3 minutes. Stir in the flour, and cook for 3 minutes more. Pour in the chicken broth, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer gently for 15 minutes. Season to taste with black pepper.
- Once the potatoes have finished draining, return them to the pot along with the baby spinach, Parmesan cheese, bacon bits, and garlic; mash until smooth. Fold in the butter and cream until incorporated and season to taste with salt and pepper. Serve the mashed potatoes alongside the bell pepper gravy.