Thanks for joining Sarah and me for Meatless Monday today. I know it’s Halloween, but I am moving on to more important holidays today. For the next few weeks, I will be offering up some meatless sides and mains for Thanksgiving that are a little different than the traditional eats. Today, the Thanksgiving staple, is getting a flavor makeover. These Spinach and Feta Mashed Potatoes are a tasty way to up the flavor and the color of traditional mashed.
While traditional mashed potatoes usually have lots of cream and butter in them, mine are lightened up quite a bit. To quote my husband, “you can’t make mashed potatoes without some butter”. Hate to admit it, he is right I did need to use a little bit of butter however I’ve replaced the cream with skim milk. Adding in a full 8 ounces of spinach loads up this side with tons of vitamin A.
Spinach & Feta Mashed Potatoes
Because spinach is paired so often with feta cheese, I knew that they would both be delicious combined with potatoes. The feta cheese melts into the mashed potatoes and creates a creamy, rich flavor that will blow you away. I like to use baby gold potatoes however any potato variety will work. I also like to leave the skin on the potatoes to add a little texture and more vitamins.
As we are hosting Thanksgiving this year, I like to prepare a few sides in advance that I know will reheat easily. These Spinach & Feta Mashed Potatoes will hold up really well when made in advance.
- 3 lbs of baby gold potatoes
- 4 oz milk of choice
- 6 oz. feta cheese
- 3 tbl butter
- 8 oz fresh spinach
- 2 cloves garlic
- salt & pepper to taste
- wash potatoes and quarter them
- In a large stock pot, boil potatoes until tender and drain
- meanwhile, chop spinach and garlic cloves in a food processor set aside
- In food processor add: potatoes, milk and butter
- combine until smooth
- add in feta and spinach mixture, salt and pepper
- heat and serve
- Can be made in advance and reheated