Simple Side: Spinach Mashed Potatoes

The struggle is forever real when it comes to getting enough greens in my diet. I’ve never enjoyed spinach (or any other leafy green) on its own, so I have a thousand and two other ways to eat it! Sometimes it goes in my smoothies or in a casserole, and sometimes I may just eat it in my mashed potatoes...?

Ingredients:

4 Russet Potatoes, peeled and chopped

3 Cups Baby Spinach (or leafy green of choice)

1 Tbs Olive Oil

1/4 Cup Lowfat or Skim Milk

pinch of Himalayan Pink Salt

Directions:

-Boil a pot of water and add the potatoes. Let boil for about 15 minutes, or until potatoes are soft. Remove potatoes and strain. Set aside.

-Pulse spinach, olive oil and salt in a food processor until a smooth paste forms.*

-Add potatoes and spinach paste to the large bowl of a standing mixer** and mix on low speed for about two minutes, until ingredients are combined.

-Add milk to the mixture and mix on medium speed for about 3-5 minutes, until you’ve reached the desired texture.***

*You may need to add water to get a paste, depending on your food processor. If mixture turns to a paste but becomes to watery, drain some water before adding to potatoes in step 3.

**You can also do this by hand for a thicker, chunkier consistency. A hand mixer also works perfectly.

***I like to mix mine for 5+ minutes. I served these with meatloaf, so I allowed them to mix until the rest of the meal was ready to be served. They had a whipped consistency, as pictured above.