Green Mashed Potatoes
Prep: 10 minutes
Green food is fun and festive on St. Patrick's Day, but you don't need artificial food coloring to get into the spirit.
This unique recipe from the American Institute for Cancer Research gets its green color from one of the original "superfoods"—fresh spinach!
Spinach is packed with fiber, antioxidants, vitamins, iron and calcium, so don't reserve this dish for just once a year!
Per serving: 103 calories, 4 g. total fat (less than 1 g. saturated fat), 16 g. carbohydrate, 2 g. protein, 3 g. dietary fiber, 22 mg. sodium.
1-1/2 lightly packed cups baby spinach leaves
3/4 lb. small potatoes
1 large garlic clove, peeled
1/4 cup finely chopped scallions, green part only
1 Tbsp. extra-virgin olive oil
Salt and freshly ground black pepper
- Place spinach in food processor and whirl until spinach is finely chopped and moist but not pureed. (This step can also be done with a large, sharp knife.) Set aside.
- Place potatoes and garlic in a saucepan. Add cold water until the level is 2 inches above potatoes.
- Set over medium-high heat until water boils, then reduce heat and cook until potatoes are very soft, 20 to 25 minutes, depending on their size.
- Drain potatoes and garlic in colander, then immediately return them to the still-hot pot and shake the pan until the potatoes look dry.
- With fork, roughly mash potatoes to break them up, leaving the skins on.
- Add blended spinach, chopped scallions and olive oil. Mash until potatoes are fluffy and bright green, with skins well mixed in. Spinach will be wilted rather than soft.
- Season to taste with salt and pepper, and serve immediately.