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Spinach, Cheddar and Onion Mashed Potatoes

20 minutes
30 minutes


  • 1/4 cup butter
  • 2 cups chopped onion
  • 4 lbs. russet potatoes, cut into 2-inch chunks*
  • 1 (16-oz.) bag Raley’s Frozen Chopped Spinach, thawed
  • 1 to 2 cups milk
  • 1 (8-oz.) package Raley’s Extra Sharp Cheddar Cheese, shredded
  • 1 tsp. salt
  • Pepper to taste
  • *If skins are thick, peel or partially peel potatoes before cutting.


  1. Melt butter in a large skillet over medium heat. Add onion and cook for 15 minutes or until very soft and lightly browned, stirring frequently.
  2. While onions are cooking, boil potatoes in a large pot of water for 10 minutes or until tender when pierced with a fork; drain well and place back in pot.
  3. While potatoes are cooking, squeeze spinach with your hands to remove excess liquid.
  4. Mash potatoes while still warm, then stir in 1½ cups milk, cheese, spinach, salt and onions; season with pepper. Add additional milk if needed. Place back on burner and cook until heated through, stirring frequently.
  5. Season with pepper and additional salt, if you like.


Per serving: 270 calories, 11 g protein, 11 g total fat (7 g sat., 0 g trans), 33 g carbohydrate, 4 g fiber, 4 g sugar, 34 mg cholesterol, 463 mg sodium, 10 points

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