Healthy Spinach and Garlic Mashed Potatoes Recipe

Introduction

Welcome to the culinary journey that combines health-conscious ingredients with comforting textures—an inviting dish that elevates traditional mashed potatoes by introducing the slightly bitter, yet earthy flavor of escarole. At Love With Recipes, we believe that wholesome, flavorful side dishes can be simple to prepare yet sophisticated enough to impress at any dining table. This escarole mashed potatoes recipe is designed to be accessible for beginners, low in cholesterol, and packed with nutritious elements, making it a fantastic addition to your weekly meal rotation. Whether you’re aiming for a healthy dinner side or exploring new vegetable pairings, this dish is sure to satisfy cravings while nourishing your body.

Time

• Preparation Time: 10 minutes
• Cooking Time: 35 minutes
• Total Time: 45 minutes

Needed Equipment

• Large saucepan or stockpot with lid
• Strainer or colander
• Electric hand masher or potato ricer
• Separate small saucepan for warming buttermilk
• Wooden spoon or silicone spatula
• Measuring spoons
• Measuring cups
• Cutting board
• Peeler (optional, for potatoes)
• Kitchen knife
• Stove top
• Serving bowl or platter

Tags

Vegetable, Low Cholesterol, Healthy, Beginner-Friendly, Easy, Stove Top, Side Dish, Comfort Food, Nutritious, Low Fat, Family Favorite

Serving Size

This recipe yields approximately 8 servings, making it perfect for family dinners, small gatherings, or meal prep for the week.

Difficulty Level

Beginner

Allergen Information

This dish is naturally free from common allergens such as nuts, gluten, dairy (if dairy-free buttermilk is used), and soy. However, it contains garlic and butter; substitute with plant-based alternatives if needed.

Dietary Preference

Vegetarian, Low-Cholesterol, Low-Fat, Nut-Free, Dairy-Friendly (can be dairy-free)

Course

Side Dish

Cuisine

Healthy Modern

Ingredients

Instructions

1. Preparing the Potatoes and Garlic

Begin by peeling the russet potatoes to remove their rough skin, which can sometimes be waxy or thick. Use a vegetable peeler or a sharp knife to peel the potatoes evenly, ensuring that no tough skin remains. Once peeled, cut the potatoes into uniform chunks—roughly 1.5 to 2 inches in size—to ensure they cook evenly. Place the cut potatoes into a large saucepan or stockpot. The size of the chunks is important; smaller pieces will cook faster, reducing overall preparation time, while larger chunks might require longer boiling but can result in a creamier mash.

Next, peel the garlic cloves. The garlic can be left whole to infuse subtle flavor, or minced finely if you prefer a more intense garlic taste. For this recipe, we recommend leaving the garlic whole for a milder infusion, which melds seamlessly into the mashed potatoes. Add the garlic cloves to the pot with potatoes.

Fill the pot with cold water, enough to cover the potatoes and garlic by about 1-2 inches. Season the water with a pinch of salt to start the flavor development. Place the pot over high heat and bring to a vigorous boil. Once boiling, reduce the heat to medium-low, cover partially with a lid, and simmer for approximately 20 minutes or until the potatoes are very tender. You can check for doneness by piercing a potato chunk with a fork or skewer; it should slide in easily without resistance.

Drain the potatoes and garlic thoroughly in a colander. To remove excess moisture and ensure a fluffy mash, allow them to sit in the colander for a minute or two before returning to the empty pot.

2. Cooking the Escarole

While the potatoes are cooking, prepare the escarole. Rinse the escarole thoroughly under cold running water to remove any dirt or grit. Shake off excess water or pat dry with a clean kitchen towel. Roughly chop the escarole into bite-sized pieces to facilitate even cooking and easy incorporation into the mash.

In a separate small saucepan, melt one tablespoon of butter over medium heat. Once melted, add the chopped escarole. Stir gently, ensuring the greens are coated with butter. Cook for about 2 minutes or until the escarole has wilted and become tender. The slight bitterness of escarole will mellow as it cooks, and the butter adds richness and flavor. Do not overcook; aim for a tender yet vibrant green appearance, which will blend beautifully into the mashed potatoes.

3. Combining the Ingredients

Warm the buttermilk gently in a small saucepan over low heat. This step helps the milk blend smoothly into the mashed potatoes, preventing any lumps and ensuring a creamy consistency. Do not let it boil—just warm enough to incorporate easily.

Once the potatoes and garlic are cooked and drained, return them to the same pot or transfer to a large mixing bowl. Use a hand masher or a potato ricer to mash the potatoes and garlic until smooth. Ricing or mashing thoroughly ensures a silky, fluffy texture.

Stir in the cooked escarole, distributing it evenly throughout the mash. Pour in the warmed buttermilk gradually, folding gently to combine everything. Season with salt and black pepper, tasting as you go to adjust seasoning to your preference. Continue mixing until the mash is uniformly creamy, with no lumps or unmixed greens.

Optionally, add an extra pat of butter or a splash of olive oil for added richness. The consistency should be creamy but not runny, so adjust the amount of buttermilk accordingly. For a dairy-free version, substitute with almond milk, coconut milk, or other plant-based alternatives, keeping in mind that the flavor profile will differ slightly.

Preparation Tips

• Uniform Cutting: Cutting potatoes into equal-sized chunks speeds up cooking and leads to uniform mashing.
• Flavor Infusion: Leaving garlic whole allows for a milder garlic flavor; mincing results in a more pronounced taste.
• Escarole Preparation: Ensure greens are thoroughly washed to remove grit, and chop into manageable pieces for even cooking.
• Warm Ingredients: Warming the buttermilk or dairy alternative ensures a smooth, lump-free mash.
• Texture Control: For a fluffier mash, use a ricer; for a more rustic texture, a traditional masher works well.

Nutritional Information

Tips and Tricks

• Add Creaminess: For richer mashed potatoes, incorporate a dollop of sour cream or a splash of heavy cream instead of or alongside buttermilk.
• Flavor Variations: Enhance the flavor with a pinch of nutmeg, a dash of smoked paprika, or freshly chopped herbs like parsley or chives.
• Make Ahead: Prepare the mashed potatoes and cooked escarole separately. Refrigerate in airtight containers, then reheat gently before combining for serving.
• Texture Preferences: For a chunkier mash, fold in some roasted garlic or sautéed onions for added depth.

Add-ons and Variations

• Cheese: Stir in grated Parmesan, crumbled feta, or shredded cheddar for a cheesy twist.
• Spices: Add a pinch of red pepper flakes or cumin for a subtle heat.
• Protein: Incorporate cooked bacon bits, sautéed mushrooms, or diced grilled chicken for a more substantial side.
• Vegan Version: Use vegan butter and plant-based buttermilk or almond milk to keep it dairy-free.

Side Dishes

Complement this dish with a variety of main courses and side options, such as:

• Roasted chicken or turkey
• Grilled fish fillets like salmon or tilapia
• Vegetable stir-fry or roasted seasonal vegetables
• Mixed green salad with vinaigrette
• Steamed asparagus or green beans

Improvements

• Incorporate roasted garlic in the mash for a richer, caramelized flavor.
• Mix in sautéed onions or shallots for added sweetness and depth.
• Experiment with different greens like kale or Swiss chard for different nutritional profiles.
• Use sweet potatoes instead of russet potatoes for a sweeter variation.

Save and Store

Leftover escarole mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. For optimal freshness, reheat gently on the stove over low heat, stirring occasionally. To reheat in the microwave, place in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second increments until warmed through. If the mash becomes too thick after refrigeration, stir in a splash of warm buttermilk or plant-based milk to restore creaminess.

FAQ

Can I make this dish vegan?

Absolutely. Substitute the butter with vegan margarine or olive oil, and use a plant-based buttermilk alternative such as almond or soy milk. The escarole remains the same, and the flavor remains delightful.

Can I add other greens or vegetables?

Yes. Kale, Swiss chard, or spinach are excellent substitutes or additions. Roasted or sautéed vegetables like carrots or parsnips can also be blended in for variety.

How do I make the mashed potatoes smoother?

Use a ricer or food mill instead of a traditional masher. Ricing yields the smoothest, fluffiest mash. For an ultra-smooth texture, pass the potatoes through a fine sieve after mashing.

What are some tips for preventing lumps?

Warm the buttermilk before adding, mash the potatoes thoroughly, and fold ingredients gently. Using a ricer also reduces lumps significantly.

Conclusion

This escarole mashed potatoes recipe embodies a perfect balance of health-conscious ingredients and comforting textures. The addition of escarole introduces a subtle bitterness that complements the creamy potatoes, resulting in a dish that is not only nutritious but also flavorful and satisfying. Ideal for those seeking a low-cholesterol, beginner-friendly dish, it’s versatile enough to pair with a variety of main courses and adaptable to personal tastes. By incorporating simple techniques and tips, you can elevate this humble side dish into a standout feature of your meal. Whether you’re cooking for family, friends, or yourself, this dish embodies the philosophy of nourishing comfort food made easy. For more delicious recipes and culinary inspiration, visit lovewithrecipes.com, where every dish is crafted with love and a commitment to wholesome eating.