Spinach-Infused Mashed Potatoes
Ingredients
- 4 potatoes, peeled and cubed ⓘ
- 1 tablespoon extra-virgin olive oil
- 1/2 cup diced red bell pepper ⓘ
- 1/2 cup diced yellow bell pepper ⓘ
- 1/4 cup all-purpose flour ⓘ
- 2 cups chicken broth ⓘ
- ground black pepper to taste ⓘ
- 3 ounces baby spinach leaves ⓘ
- 1/2 cup grated Parmesan cheese ⓘ
- 2 tablespoons bacon bits ⓘ
- 1 tablespoon minced garlic ⓘ
- 2 tablespoons butter ⓘ
- 1/2 cup cream ⓘ
- salt and pepper to taste ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1071
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).