Traditional recipes

Olive Oil-Mashed Potatoes with Spinach and Basil

Olive Oil-Mashed Potatoes with Spinach and Basil


  • 4 pounds Yukon Gold potatoes, peeled, cut into 11/2-inch cubes
  • 7 tablespoons extra-virgin olive oil, divided
  • 6 tablespoons (or more) low-salt chicken broth
  • 1 6-ounce package baby spinach
  • 1 cup (packed) fresh basil leaves

Recipe Preparation

  • Cook potatoes in large pot of boiling salted water until tender, 15 to 20 minutes. Drain; return to pot. Stir over low heat until excess moisture evaporates, 1 to 2 minutes. Using potato masher, mash warm potatoes. Mix in 6 tablespoons oil and 6 tablespoons chicken broth and stir to blend. Season to taste with coarse salt and freshly ground black pepper.

  • Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add spinach and toss 1 minute. Add basil leaves and toss until wilted, 1 to 2 minutes longer. Transfer mixture to sieve set over bowl. Drain well. DO AHEAD Potatoes and spinach mixture can be made 2 hours ahead. Let stand separately at room temperature.

  • Rewarm potatoes, adding more broth to moisten as needed. Stir in spinach mixture. Mound potatoes in bowl and serve.

Recipe by Diane Rossen Worthington,

Nutritional Content

One serving contains: Calories (kcal) t273.4 %Calories from Fat 38.2 Fat (g) 11.6 Saturated Fat (g) 1.6 Cholesterol (mg) 0.2 Carbohydrates (g) 39.5 Dietary Fiber (g) 4.4 Total Sugars (g) 1.7 Net Carbs (g) 35.1 Protein (g) 4.2 Sodium (mg) 86.4Reviews Section

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