By Dane Feldman
Photo by Dane Feldman.
Spinach and mashed potatoes are a staple in my family’s imaginary cookbook, but most recently we made some alterations to include mushrooms and caramelized onions. I’ve been on a caramelized onion kick after finally perfecting them a few weeks ago, so it seemed only natural to include them here.
What you’ll need:
8 yukon gold potatoes
4 cups fresh spinach
3 oz baby bella mushrooms
1/2 large white onion
5 tbsp margarine
3 tbsp plain nonfat Greek yogurt
Preheat oven to 350.
Slice the onion and saute it in some olive oil on low heat. Cover and cook for 30 minutes, uncovering periodically to stir. After 30 minutes or so, the onions should caramelize, but if you find at any point that they are burning be sure to turn the heat down.
When the onions are almost finished, add in the mushrooms and saute for 5-10 minutes. Remove the onions and mushrooms from the pan.
Wash, pierce, and microwave the potatoes until soft.
Saute the spinach until it cooks down into about 1 cup. Drain the spinach and reserve the water.
Cube the potatoes and put in the large mixing bowl. Beat using an electric mixer and add the margarine and greek yogurt. Beat again and pour in about 1/4 cup of the spinach water.
Add the spinach and mix again. Put the mashed potatoes into a baking dish or pie pan and top with a bit of additional margarine.
Bake for 20 minutes or until browned. When the potatoes are almost done, top with the mushrooms and onion and finish baking.