Spinach Mashed Potatoes

First week with house at four. It is strange. Josie feels it more than anyone — she is the only kid-in-the-house-at-all for the first time in her life. She is floating between loneliness and enjoying having the bathroom to herself.

Drove Tuesday, Wednesday. Omaha.

Tyler called twice. He is adjusting. Justin texted. He is fine. Amber checks in daily.

Gayle stable.

Sunday: pot roast for four. Strange. Small.

I made pot roast that Sunday — same as always, same Dutch oven, same herbs — but the house was so quiet I could hear it bubbling from two rooms away. I needed the rest of the meal to match it: something warm, something green so it felt like I was taking care of people, something that didn’t require a big crowd to make sense. Spinach mashed potatoes have been in my back pocket for years, and that Sunday they were exactly right — hearty enough for the cold drive home from Omaha still sitting in my bones, simple enough that I didn’t have to think too hard about anything except the pot in front of me.

Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 4

Ingredients

2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
3 cups fresh baby spinach, roughly chopped
3 tablespoons unsalted butter
1/2 cup sour cream
1/3 cup whole milk, warmed
2 cloves garlic, minced
1/2 teaspoon salt, plus more for boiling water
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
2 tablespoons fresh chives, chopped (optional, for garnish)

Instructions

Boil the potatoes. Place potato chunks in a large pot and cover with cold salted water. Bring to a boil over medium-high heat and cook 18–20 minutes, until fork-tender. Drain well and return to the pot.
Wilt the spinach. While potatoes drain, melt 1 tablespoon of the butter in a small skillet over medium heat. Add the garlic and cook 30 seconds until fragrant. Add spinach and stir until wilted, about 2 minutes. Remove from heat.
Mash the potatoes. Add remaining 2 tablespoons butter, sour cream, and warmed milk to the drained potatoes. Mash until smooth and creamy, adding a splash more milk if needed to reach your preferred consistency.
Fold in the spinach. Stir the wilted spinach and garlic into the mashed potatoes until evenly distributed. Season with salt, pepper, and garlic powder. Taste and adjust seasoning.
Serve warm. Transfer to a serving bowl and top with fresh chives if using. Serve immediately alongside pot roast or any hearty main.

Nutrition (per serving)

Spinach Mashed Potatoes — The Side Dish That Made Four Feel Like Enough