Best Mashed Potatoes With Spinach Pesto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SALLY'S SPINACH MASHED POTATOES



Sally's Spinach Mashed Potatoes image

This was one of my mother's best recipes. It is very quick, easy and delicious. A good way for the little ones to eat their spinach!

Provided by Gail Kane

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 50m

Yield 8

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach
6 potatoes, peeled and chopped
½ cup butter
1 cup sour cream
1 tablespoon chopped onion
1 teaspoon salt
¼ teaspoon dried dill weed
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
  • Cook spinach according to package directions. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender but firm. Drain, cool slightly, and mash.
  • In a bowl, mix the spinach, mashed potatoes, butter, sour cream, onion, salt, and dill. Transfer to the prepared casserole dish. Top with Cheddar cheese.
  • Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

Nutrition Facts : Calories 354.1 calories, Carbohydrate 31 g, Cholesterol 58 mg, Fat 22.6 g, Fiber 4.6 g, Protein 9.1 g, SaturatedFat 14.1 g, Sodium 511.3 mg, Sugar 1.7 g

SPINACH PESTO



Spinach Pesto image

Serve this vibrant pesto on pasta, pizza, sandwiches and more. If you don't have fresh oregano on hand, you can omit it. -Susan Westerfield, Albuquerque, New Mexico

Provided by Taste of Home

Time 15m

Yield 2 cups.

Number Of Ingredients 11

2 cups fresh baby spinach
2 cups loosely packed basil leaves
1 cup grated Romano cheese
2 tablespoons fresh oregano
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 cup chopped walnuts, toasted
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 cup olive oil
Hot cooked pasta

Steps:

  • Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.

Nutrition Facts : Calories 177 calories, Fat 18g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 205mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

PESTO MASHED POTATOES



Pesto Mashed Potatoes image

Rich and creamy mashed potatoes get a pop of flavor with a swirl of pesto just before serving. These Pesto Mashed Red Potatoes are a fabulous way to amp up Thanksgiving dinner or dinner on a Tuesday night. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 7

4-1/2 pounds red potatoes, cut into 1-inch pieces
6 tablespoons butter, cubed
1-1/2 teaspoons salt
3/4 teaspoon pepper
1 to 1-1/3 cups heavy whipping cream, warmed
1/3 cup prepared pesto
1/4 cup extra virgin olive oil

Steps:

  • Place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with butter, salt, pepper and enough cream to achieve desired consistency. Transfer potatoes to a serving dish; swirl pesto sauce into potatoes. Drizzle with olive oil; serve immediately.

Nutrition Facts : Calories 307 calories, Fat 20g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 436mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.

SPINACH MASHED POTATOES



Spinach Mashed Potatoes image

A lot of folks say they don't like spinach-until they try this super side dish. Everyone who has ever tasted it has loved it.-Karen Wald, Dalton, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8-10 servings.

Number Of Ingredients 9

3 pounds potatoes, peeled and quartered
1 cup sour cream
1/2 cup butter
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon dill weed
1 package (10 ounces) frozen chopped spinach, thawed and drained
1/3 cup shredded cheddar cheese

Steps:

  • Place the potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until very tender. Drain well and place in a bowl; mash. Add the sour cream, butter, sugar, salt, pepper and dill; mix well. Stir in spinach., Transfer to a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or cheese is melted.

Nutrition Facts : Calories 229 calories, Fat 14g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 387mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

SPINACH AND CHEESE MASHED POTATOES



Spinach and Cheese Mashed Potatoes image

An Amish dish that is America's Midwestern comfort food at its very best. BF made this for supper with a few low fat substitutions and extra cheese:D Oh so fluffy potatoes with a chewy cheese crust. Make your kids love spinach! Yum! From Lehman's 50th Anniversary Cookbook (2005) based in northeast Ohio.

Provided by Kumquat the Cats fr

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 potatoes, peeled and sliced
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup nonfat sour cream or 1/2 cup plain fat-free yogurt
2 tablespoons low-fat milk
2 tablespoons butter (optional)
10 ounces fresh spinach or 10 ounces frozen spinach, cooked and drained
2 tablespoons chives, chopped
1/4 teaspoon dill weed (optional)
1 -1 1/2 cup low-fat cheddar cheese or 1 -1 1/2 cup cheddar cheese, shredded

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Peel and cook potatoes (slice 1/2-3/4 inch thick and boil for about 15 minutes) and put through ricer.
  • Add salt, pepper, yogurt or sour cream, milk and butter (if using) to potatoes. Beat well until fluffy.
  • Fold in spinach, chives and dill (if using).
  • Place in lightly greased 8x8 casserole dish or loaf dish, top with cheddar cheese and bake 25-30 minutes or until cheese is browned.
  • Recipe can be prepared a day ahead before final bake.

Nutrition Facts : Calories 254.5, Fat 3, SaturatedFat 1.7, Cholesterol 8.2, Sodium 853.6, Carbohydrate 43.4, Fiber 6.5, Sugar 4.7, Protein 15.4

MASHED POTATOES SWIRLED WITH PESTO



Mashed Potatoes Swirled With Pesto image

Here's a twist on the common mashed potato recipe.The pesto is gently folded in to streak the potatoes.This would be fun for St. Patty's Day!

Provided by Rita1652

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 lbs potatoes, peeled and cubed
1/2-3/4 cup milk
6 tablespoons butter, room temperature
1 teaspoon salt
1 teaspoon pepper
2 tablespoons pesto sauce (Pesto or your favorite store bought)
basil, garnish
pine nuts, garnish

Steps:

  • Cover and cook potatoes in boiling salted water for 15 to 20 minutes, until potatoes are fork tender.
  • Drain potatoes.
  • Mash potatoes in a large mixing bowl until no lumps remain.
  • Add butter and milk, salt, and pepper mashing in to blend together.
  • Fold in pesto very lightly just to streak the potatoes.
  • Garnish with pine nut and basil.

Nutrition Facts : Calories 290.5, Fat 12.5, SaturatedFat 7.8, Cholesterol 33.4, Sodium 493.1, Carbohydrate 40.8, Fiber 5.1, Sugar 1.8, Protein 5.4

PESTO MASHED POTATOES



Pesto Mashed Potatoes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

2 1/2 pounds small red skinned potatoes
Coarse salt
1 cup stock or chicken broth
1 cup prepared store bought pesto

Steps:

  • Cut larger potatoes in half and leave small potatoes whole. Cover potatoes with water and bring water to a boil. Add salt and cook until potatoes are tender 10 to 12 minutes. Drain potatoes and return them to hot pot. Add broth or stock and smash the potatoes up. Add pesto and smash to desired consistency. Serve while hot.

Related Topics