Ok, they are not really green. The green comes from the spinach I have swirled through them. Think of them as you would a chocolate and vanilla swirled yogurt, but on the savory side. Spinach is probably my favorite vegetable. As a child, I would eat a can of spinach when I needed a snack. I always thought Popeye was a pretty smart guy, and those muscles didn’t hurt, either. Okay, that’s getting creepy. Moving on.
So, when I asked my new coworker for St. Patrick’s Day food suggestions, she immediately came up with “green mashed potatoes”. Genius! She’s never actually made them, but I’m thinking of hiring her as a consultant. So, I came up with this simple recipe for “green” mashed potatoes, which successfully combines 2 of my favorite foods. This would be the perfect addition to your St. Patrick’s Day Corned Beef and Cabbage.
- 2-1/2 lbs. Russet potatoes (about 8 medium)
- ⅔ cup milk
- ¼ cup plus 2 T. butter, divided
- 1 clove garlic
- ½ teaspoon salt
- 1-1/2 teaspoons salt
- 1 bag (6 oz.) fresh baby spinach
- Peel and cube potatoes. In a sauce pot, cover potatoes with water and add the garlic clove. Bring to a boil, then cover and reduce to a simmer. Simmer for 15-20 minutes, or until the potatoes are fork tender. Drain.
- In the meantime, in a medium saucepan, melt the 2 tablespoons butter. Dump the entire bag of spinach into the melted butter and over low heat, saute until wilted, about 5 minutes.
- Prepare the potatoes using your favorite method, including mashing by hand with a potato masher, but I prefer to use a potato ricer.
- In a microwave safe bowl, heat milk and the remaining ¼ cup butter until melted. Stir into potatoes until fluffy, adding salt and pepper to taste.
- Swirl in sauteed spinach.
Et cetera: If you are short on time, using instant mashed potatoes would be the way to go. There are some pretty good ones on the market. I just prefer homemade potatoes to the boxed kind, but I have been known to enjoy the boxed variety, as well. This is an original recipe.