OLIVE-OIL-MASHED POTATOES WITH SPINACH AND BASIL

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Olive-Oil-Mashed Potatoes with Spinach and Basil image

Provided by Diane Rossen Worthington

Categories     Potato     Side     Easter     Passover     Thanksgiving     Quick & Easy     High Fiber     Basil     Spinach     Low Cholesterol     Christmas Eve     Potluck     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

4 pounds yukon gold potatoes, peeled, cut into 1 1/2-inch cubes
7 tablespoons extra-virgin olive oil, divided
6 tablespoons (or more) low-salt chicken broth
Coarse kosher salt
1 6-ounce package baby spinach
1 cup (packed) fresh basil leaves

Steps:

  • Cook potatoes in large pot of boiling salted water until tender, 15 to 20 minutes. Drain; return to pot. Stir over low heat until excess moisture evaporates, 1 to 2 minutes. Using potato masher, mash warm potatoes. Mix in 6 tablespoons oil and 6 tablespoons chicken broth and stir to blend. Season to taste with coarse salt and freshly ground black pepper.
  • Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add spinach and toss 1 minute. Add basil leaves and toss until wilted, 1 to 2 minutes longer. Transfer mixture to sieve set over bowl. Drain well. DO AHEAD: Potatoes and spinach mixture can be made 2 hours ahead. Let stand separately at room temperature.
  • Rewarm potatoes, adding more broth to moisten as needed. Stir in spinach mixture. Mound potatoes in bowl and serve.

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