By Dane Feldman
Photo by Dane Feldman.
Mashed potatoes are a perfect side for all upcoming holiday dinners and gatherings. To ensure your mashed potatoes don’t take a back seat, I’ve added some spinach into the mix for a healthy and jazzed version of a classic winter favorite.
What you’ll need:
8 yukon gold potatoes
4 cups fresh spinach
5 tbsp margarine
3 tbsp plain nonfat Greek yogurt
Preheat oven to 350.
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.