Spinach-Infused Mashed Potatoes

14 ingredients
3 steps

Ingredients

  • 4 potatoes, peeled and cubed
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced yellow bell pepper
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • ground black pepper to taste
  • 3 ounces baby spinach leaves
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons bacon bits
  • 1 tablespoon minced garlic
  • 2 tablespoons butter
  • 1/2 cup cream
  • salt and pepper to taste

Directions

  1. 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. 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. 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.

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Sliced Potatoes

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