Spinach, Cheddar and Onion Mashed Potatoes

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Holiday 2016

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Spinach, Cheddar and Onion Mashed Potatoes

Spinach, Cheddar and Onion Mashed Potatoes
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
1½ to 2 cups milk
1 (8- oz.) package Raley's Extra Sharp Cheddar Cheese, shredded
1½ tsp. salt
Pepper to taste

Prep: 20 minutes, Cook: 30 minutes, Serves: 12

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 only until heated through, stirring frequently. Season with pepper and additional salt, if you like.

*If skins are thick, peel or partially peel potatoes before cutting.

Nutritional Information:
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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