A touch of fresh spinach combines with rich, creamy mashed potatoes in this easy gluten-free side dish! The recipe uses just 6 simple ingredients: red potatoes, chicken broth (or vegetable broth), salt, olive oil, and butter or ghee! Ready in 25 minutes, these spinach mashed potatoes are also low FODMAP!
One of the first vegetable side dishes my mom taught me was how to cook spinach with potatoes.
This spinach and mashed potato recipe was a childhood staple, and while it might have made me seem like a teenager with ten heads, I oddly always preferred this version with greens mixed in with the overly heavy, dairy-filled mounds.
I didn’t realize until later in life that their spinach and potato dish must have evolved from an Irish colcannon that combines mashed potatoes with cooked vegetables or cabbage. Instead of sautéing the veggies, I just toss them in with the potatoes for the last 30 seconds of cooking, making it super streamlined and easy.
Instead of cream or butter, I use vegetable broth and olive oil or nut ghee, a clarified butter that is lactose-free. If you choose the former, this recipe can be completely dairy-free and vegan. It still retains some of its richness when properly seasoned. And no matter what you choose, it’s also low-FODMAP.
I included a version of this spinach mashed potatoes recipe in my book SIBO Made Simple and was so tickled to see how many people have made it and raved about the simple goodness.
Since recently attending another dental office, I’ve only eaten soft fare for wisdom tooth extraction trains and eat my way through a whole batch of that spinach and mashed potatoes. They go perfectly with bangers, sausages or fancy hot dogs. And also the perfect bed for roast chicken, meatloaf or pork tenderloin.
Are mashed potatoes gluten free?
In general, most mashed potatoes are gluten-free unless béchamel is used to thicken them. Most recipes will just use lots of cream or butter for this, but when it comes to gravy, it often has flour in the base as a thickening agent.
Can You Make These Low FODMAP Mashed Potatoes?
Since we’re swapping butter for ghee or olive oil, these spinach potatoes are naturally low in lactose. If you use olive oil, they are completely dairy free. Potatoes and all leafy greens like spinach are naturally low-FODMAP vegetables, so they make an excellent base for side dishes when following this diet.
Which type of potato is best for mashed potatoes?
Russet potatoes are the best all-purpose mashed potatoes. They also tend to be the largest, making them easier to shell when you remove the skins. If you don’t mind a coarser mashed potato, Yukon Gold has the richest meat and thinnest skin. I will generally leave the skins on and use them for my mashes. Since these potatoes already have spinach in them, you can get away with a little more texture.
From a health standpoint, leaving the skins on your potatoes adds extra fiber and nutrients to your spinach puree. But I wouldn’t go with auburn if you leave the skin on!
Can you use fresh or frozen spinach?
I prefer this recipe to use fresh spinach as it gets silky as it wilts, but you can substitute frozen one in a pinch. I would go with unchopped ones so they don’t turn your potatoes totally green. Let them thaw completely and squeeze out all the moisture before adding them to the final mash. You don’t have to cook it with the potatoes.
This recipe honestly always felt too easy to ever post on this site. But considering how often I cook spinach with potatoes, I knew I had to at least throw it in the mix. The greens brighten up the potatoes and is a sneaky way to get picky eaters to enjoy more veggies. It’s also a wonderful healthy side to add to your Thanksgiving table.
If you’re looking for other ways to get your veggies into your mash, I can also recommend these: sheet potatoes or these campfire baked potatoes. If you’re Paleo, you can make something similar with this Paleo Mashed Cauliflower.
Read on for this Spinach Mashed Potatoes recipe. As always, please report back if you make it!
With health and hedonism,
Phoebe
25 Minute Mashed Potatoes with Spinach (gluten-free)
A touch of fresh spinach combines with rich, creamy mashed potatoes in this easy gluten-free side dish! The recipe uses just 6 simple ingredients: red potatoes, chicken broth (or vegetable broth), salt, olive oil, and butter or ghee! Ready in 25 minutes, these spinach mashed potatoes are also low FODMAP!
portions 4 Side dishes
instructions
-
Place the potatoes in a large saucepan and cover 1 inch with cold water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Fold in the spinach and cook for another minute. Drain the potato mixture and return to the saucepan along with ¼ cup broth, 1 teaspoon salt, and the oil. Using a fork or masher, mash the potatoes until semi-soft. Add more liquid if the potatoes seem too thick and dry. Fold in the butter and taste for seasoning.
Nourishment
Portion: 4G
If you do, tag @phoebelapine and #feedmephoebe – I’d love to see it!