Spinach-Infused Mashed Potatoes
Description
This recipe brings the advantages of spinach into the world of the popular, well loved mashed potato!
Ingredients
•
4 potatoes, peeled and cubed
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1 tablespoon extra-virgin olive oil
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1/2 cup diced red bell pepper
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1/2 cup diced yellow bell pepper
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1/4 cup all-purpose flour
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2 cups chicken broth
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ground black pepper to taste
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3 ounces baby spinach leaves
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1/2 cup grated Parmesan cheese
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2 tablespoons bacon bits
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1 tablespoon minced garlic
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2 tablespoons butter
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1/2 cup cream
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salt and pepper to taste
Directions
1
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
2
Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the red and yellow bell pepper, and cook until the peppers begin to soften, about 3 minutes. Stir in the flour, and cook for 3 minutes more. Pour in the chicken broth, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer gently for 15 minutes. Season to taste with black pepper.
3
Once the potatoes have finished draining, return them to the pot along with the baby spinach, Parmesan cheese, bacon bits, and garlic; mash until smooth. Fold in the butter and cream until incorporated and season to taste with salt and pepper. Serve the mashed potatoes alongside the bell pepper gravy.