Spinach Mashed Potatoes
It’s shocking how much sodium lurks in many restaurant and packaged versions of mashed potatoes. At The Cheesecake Factory, for example, a serving of mashed potatoes has an artery stiffening 850 mg of sodium, more than half the sodium most of us should have for the entire day. Our Pritikin Spinach Mashed Potatoes have just 25 mg of sodium, but loads of savory, creamy flavor.
Yield: 9 people
- 2.5 pounds Yukon Gold potatoes peeled and quartered
- 2 cups spinach (frozen) chopped, thawed, drained
- 1/2 cup onions diced
- 1 cup milk nonfat
- 1/4 teaspoon nutmeg ground
- 1/4 cup sour cream fat-free
- In a large pot, boil potatoes in water until soft, about 25 minutes.
- In a large hot nonstick skillet, saute spinach and onions until wilted, about 2 to 3 minutes. Add milk and nutmeg, and bring to a boil. Remove from heat.
- In a large mixing bowl, mash potatoes with a wire whip. Add spinach mixture and fat-free sour cream. Whisk until potatoes are fluffy. Serve immediately.