Spinach Parmesan Baked Mashed Potatoes
These simple spinach parmesan baked mashed potatoes are the perfect way to prep before Thanksgiving. Totally delicious and packed full of flavor.
Servings: 8 servings
Equipment
Ingredients
- 4 pounds red-skinned potatoes cut into 1-inch cubes
- 1 cup whole milk
- 8 tablespoons unsalted butter
- 16 ounces frozen chopped spinach or 4 cups finely chopped fresh spinach
- ¾ cup grated Parmesan cheese
- ½ teaspoon kosher salt
- ½ teaspoon Black pepper to taste
- 1 cup crispy fried onions
Instructions
- Preheat oven to 375 degrees F and grease a 9x13 inch baking pan.
- Add potatoes to a large stockpot and cover with water.
- Bring water to a boil and boil potatoes until they are fork-tender.
- Drain potatoes and add back to the pot.
- Pour in milk and butter.
- Mash until smooth.
- Stir in spinach, Parmesan cheese, kosher salt, and pepper.
- Stir until well combined.
- Pour into prepared baking dish and cover with crispy fried onions.
- Bake for 20 minutes until the top is golden brown and potatoes are hot.
Notes
- I like to use waxy potatoes like red, yellow, or white potatoes for this dish.
- You can prep this dish one day in advance by covering it with foil and keeping it in the fridge overnight. To cook the next day, add to the preheated oven with the foil, and bake until the center is 165 degrees F, about 40 minutes. Remove the foil in the last 10 minutes so the onions crisp up.
Nutrition
Serving: 1g | Calories: 432kcal | Carbohydrates: 59g | Protein: 12g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Cholesterol: 42mg | Sodium: 382mg | Fiber: 7g | Sugar: 5g