Creamy Spinach Parmesan Mash

# What You'll Need:

→ Potatoes

01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks

→ Dairy

02 - 4 tbsp unsalted butter

03 - 1/2 cup heavy cream, warmed

04 - 1/2 cup freshly grated Parmesan cheese

→ Vegetables

05 - 4 cups fresh baby spinach, roughly chopped

06 - 2 cloves garlic, minced

→ Seasonings

07 - 1/2 tsp salt, plus more to taste

08 - 1/4 tsp freshly ground black pepper

09 - Pinch of ground nutmeg (optional)

# How-To Steps:

01 - Place potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer for 15 to 18 minutes until tender when pierced with a fork.

02 - While potatoes cook, heat 1 tablespoon butter in a skillet over medium heat. Add minced garlic and sauté for 30 seconds. Add spinach and cook, stirring until wilted, about 2 minutes. Remove from heat and set aside.

03 - Drain potatoes thoroughly and return to the pot. Add remaining butter and mash until smooth and creamy.

04 - Incorporate the warm heavy cream, Parmesan cheese, sautéed spinach with garlic, salt, pepper, and nutmeg if using. Stir gently until the mixture is smooth and evenly blended.

05 - Taste and adjust salt and pepper as needed. Serve immediately, optionally garnished with additional Parmesan cheese.

# Expert Advice:

01 -

It turns plain mashed potatoes into something that feels special enough for company but easy enough for a Tuesday.
The spinach adds color and a subtle earthiness that makes every bite feel a little less guilty.
You probably have most of these ingredients on hand already, which means no extra trip to the store.

02 -

If you add cold cream, the potatoes will turn gummy and dense, so always warm it first.
Don't over-mash or the starches break down and you end up with paste instead of fluff.

03 -

Use a ricer instead of a masher if you want the fluffiest, most luxurious texture possible.
Always taste before serving because Parmesan varies in saltiness, and you might need to adjust.