Best Spinach And Potato In Cream Sauce Recipes

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CREAMY SPINACH POTATOES



Creamy Spinach Potatoes image

A Company's Coming recipe that is totally delicious! Got this out of the CC Potato Book. This recipe is SO easy and SO good!

Provided by crashingagain03

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs peeled potatoes, cut up (about 3 medium)
water, to cook potato
2 tablespoons margarine (or butter)
1/4 cup all-purpose flour
2 cups milk
1/2 teaspoon onion salt
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder (optional)
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
1 tablespoon grated parmesan cheese

Steps:

  • Cook potato in water in med. saucepan until tender. Drain and then coarsely mash.
  • Melt margarine in medium saucepan. Stir in flour until smooth. Slowly whisk in milk. Add next 4 ingredients. Heat and stir until boiling and thickened.
  • Stir in spinach. Turn potato into greased 2 quart (2 L) baking dish. Pour sauce on top. Poke randomly with spoon to allow some sauce down into potato.
  • Sprinkle with Parmesan cheese. Bake in 350°F (175°C) oven for 30 minutes until hot. Serves 6.

Nutrition Facts : Calories 210.6, Fat 7.5, SaturatedFat 2.8, Cholesterol 12.1, Sodium 332.7, Carbohydrate 29.7, Fiber 4.1, Sugar 1.3, Protein 7.7

CREAMED MASHED POTATOES WITH SPINACH



Creamed Mashed Potatoes With Spinach image

Boy, do we loves potatoes and spinach. When I came across this recipe from Gourmet from 2001, I had to make it, and darn, if it isn't GREAT! I have made a few adaptations, but this is pretty close to the original.Cooks Notes: You may wish to substitute the heavy cream with 1 or 2% milk, I have even used non fat sour cream and thrown in a few cloves of roasted garlic. ZWT REGION: The Netherlands.

Provided by kiwidutch

Categories     Spinach

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs boiling potatoes (preferably Yukon Gold)
1/2 cup heavy cream
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
4 ounces Baby Spinach (6 cups)

Steps:

  • Cover potatoes with salted cold water by 1 inch in a large saucepan and simmer, uncovered, until tender, 20 to 30 minutes.
  • While potatoes are simmering, bring cream, butter, salt, and pepper to a simmer in a small saucepan. Remove from heat and keep warm, covered.
  • Drain potatoes in a colander and cool slightly. Peel potatoes and mash in large saucepan.
  • Stir spinach into warm cream, tossing to coat, and when slightly wilted (after about 1 minute), immediately add to potatoes. Mash potatoes until almost smooth. Serve immediately.

Nutrition Facts : Calories 383.7, Fat 20, SaturatedFat 12.4, Cholesterol 63.7, Sodium 625.4, Carbohydrate 47.8, Fiber 4.8, Sugar 2.1, Protein 5.8

SPINACH-TOPPED BAKED POTATOES



Spinach-Topped Baked Potatoes image

Here's a great way to get your green vegetables in! I really love this as an accompaniment to a nice steak, which makes a complete meal. And it's super easy, too.

Provided by JackieOhNo

Categories     Spinach

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7

6 large baking potatoes
oil
1 (10 ounce) package frozen chopped spinach, thawed
2 tablespoons butter
1/4 cup sour cream
1 dash ground nutmeg
salt and pepper, to taste

Steps:

  • Preheat oven to 400 degrees.
  • Scrub potatoes thoroughly and prick the skins with a fork. Rub lightly with oil.
  • Place in a very shallow baking pan and bake for 1 hour or until potatoes feel soft.
  • Meanwhile, squeeze spinach to remove excess moisture. Saute in butter for 5 minutes. Add sour cream, nutmeg, salt, and pepper. Heat and stir about 2 minutes. Keep warm.
  • Remove potatoes from oven and cut an "X" on top of each potato. Squeeze sides to force open. Spoon topping on potatoes.

BACON, SPINACH AND CREAM POTATOES



Bacon, Spinach and Cream Potatoes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 28m

Yield 6 servings

Number Of Ingredients 9

3 pounds Idaho potatoes, peeled and sliced
Salt
Extra-virgin olive oil
4 strips center cut bacon, chopped
1 medium onion, quartered and thinly sliced
1 cup cream
2 boxes frozen chopped spinach, defrosted and wrung out in a kitchen towel
Salt and pepper
1/4 teaspoon freshly grated nutmeg, eyeball it

Steps:

  • Place potatoes in a pot and cover with water. Bring up to a boil, salt water and cook until tender, 12 to 15 minutes.
  • To a small skillet over medium heat add a little extra-virgin olive oil and bacon and brown, 7 to 8 minutes. Add onions and cook until soft, 5 minutes more.
  • Drain the potatoes and place back in the hot pot. Add bacon, onions and defrosted spinach to potatoes, mash to combine then add cream. Mash until smooth and season the mixture with salt, pepper and nutmeg.

CREAMED SPINACH TWICE-BAKED POTATOES



Creamed Spinach Twice-Baked Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 10

4 medium russet potatoes (10 to 12 ounces each)
6 tablespoons unsalted butter, plus melted butter for brushing
1 9-ounce package baby spinach (about 10 cups), large stems removed
1 small clove garlic, finely chopped
1/4 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
Kosher salt
2 large egg yolks
1/4 cup grated parmesan cheese
1 cup cold heavy cream

Steps:

  • Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.
  • Meanwhile, melt 3 tablespoons butter in a large skillet over medium-high heat. Add the spinach (in batches, if needed) and cook, tossing with tongs, until wilted, about 5 minutes. Add the garlic, nutmeg, cayenne and 1/2 teaspoon salt. Increase the heat to high and cook until the liquid evaporates, about 2 minutes. Transfer the mixture to a cutting board and finely chop; squeeze dry in a kitchen towel.
  • One at a time, hold each potato with another kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with the remaining 3 tablespoons butter until smooth; season with salt. Stir in the egg yolks and parmesan, then the spinach mixture. Brush the potato skins with melted butter; season the insides with salt and pepper. Set on a baking sheet.
  • Beat the heavy cream in a large bowl with a mixer on medium speed until soft peaks form, about 2 minutes. Stir about one-quarter of the whipped cream into the potato mixture, then gently fold in the rest.
  • Mound the filling into the potato skins. Return to the oven on the top rack and bake until the filling is warmed through and starts browning, about 15 minutes. Turn on the broiler and broil until the filling is golden brown and the skins are crisp, 1 to 2 more minutes.

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