Cheesy Mashed Potato Spinach Casserole is perfect for your holiday table. Mashed potatoes combined with parmesan cheese, onions, garlic and spinach make this casserole extra delicious! If you really want to up your mashed potato game, try this aligot recipe for the cheesiest mashed potatoes you’ll ever eat.
Generally speaking, I’m a mashed potato purist. I love butter, cream and a hefty pinch of salt in my mashed potatoes. But, every now and then I get out of my own way and try something new. I’m glad I did because this potato spinach casserole is delicious.
It is creamy and cheesy, but not overpoweringly so, and because it has spinach, I feel a little better about the cream and cheese.
This recipe for potato spinach casserole is sponsored by my friends at Idaho® Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.
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Potato spinach casserole
Potato casseroles are something we all grew up eating, or at least I did. They were mostly out of a box, if I’m being honest, but they were still delicious! This spinach potato casserole is like a grown-up version of something we had as kids.
Everyone loves mashed potatoes, including me. They are, for most of us, the center of our Thanksgiving table. Right along with stuffing, everyone takes a second helping. If you like to switch up your holiday side dishes, this cheesy potato casserole is pretty enough to take a spot in the center of your table.
With it’s browned cheesy crust on top of fluffy mashed potatoes swirled with spinach, it has become one of our favorite casseroles.
Spinach potato casserole
Casseroles are comfort food. We eat them for breakfast, like this sausage and potato breakfast casserole or in the form of a side dish like this recipe. This potato and spinach casserole is perfect for the holidays, but it is good enough to make any time of the year.
It’s fairly quick and easy to make, and it would go perfectly with roast chicken or pork loin for Sunday dinner.
If you are also a potato lover and would like a few more recipes, you’re in luck. In addition to making this casserole, you could learn how to make melting potatoes with garlic and herbs or maybe these baked fingerling potatoes with brown butter.
Mashed Potato Casserole
We’re all thinking about holiday side dishes right now and right along with that is what to do with the leftovers. You could make a lovely potato breakfast bake out of this too! Layer the potato spinach mixture with crumbled sausage or bacon and vegetables.
Sprinkle in a bit more cheese, if you like, to make a delicious potato cheese breakfast casserole. Or make mashed potato cakes with it and top with a fried egg.
There are so many possibilities with this potato spinach casserole. It is so delicious, you might want to make two if you like having leftovers!
What do I need to make this potato casserole?
A food scale is an accurate way to measure ingredients. I use mine on a daily basis and for baking, it is essential.
This one quart saucepan is the perfect size for warming cream.
You’ll need a peeler and this is the vegetable peeler I use, I find it does the best job of any I’ve used.
Lastly, the classic French white casserole dish that I’ve had for ages and love.
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Did you make this potato casserole? Give me a shout on instagram @pookspantry and show me! I’d love to see your version.
- 2 pounds Idaho russet potatoes, peeled and quartered (5 medium potatoes)
- 4 tablespoons unsalted butter, room temp., sliced into tablespoon portions
- 1 ½ cups heavy cream, warmed
- 1 cup parmesan cheese, grated + 2 tbsp.
- 1 onion, diced (about 1 ½ cups)
- 3 cloves garlic, minced
- 11 oz fresh spinach
- 2 teaspoons kosher salt (+ salt for cooking water)
- 1 teaspoon black pepper
- Preheat oven to 350°F
- In a medium sauté pan, cook diced onions and garlic in 1 tbsp butter over medium heat until onions are translucent, about 6 minutes. Set aside.
- Add spinach to the same pan (without rinsing) and cook until it is wilted and cooked down, about 4 minutes. Remove from pan and drain well. Squeeze out any excess liquid from the spinach. Set aside.
- Add potatoes to a large pot and cover with cold water. Add a big pinch of salt to the water. The water should taste a little salty.
- Bring to a boil over med-high heat and cook for 15 – 18 minutes, or until potatoes are easily pierced with a knife.
- While potatoes are cooking, heat cream over low heat in a small sauce pot.
- Drain potatoes and push through a potato ricer while still hot.
- Over low heat, stir potatoes with wooden spoon or heat-resistant spatula for one minute to let some of the moisture evaporate.
- Add warm cream, remaining butter, parmesan cheese, salt and pepper to potatoes. Using an electric mixer, beat potatoes 3 – 4 minutes, until thoroughly combined.
- Add spinach, garlic and onions, beat with electric mixer until spinach is incorporated, 2 – 3 minutes.
- Placed mashed potato mixture into a 1.6L casserole dish, sprinkle the top with remaining 2 tbsp parmesan cheese and bake for 20 minutes until golden and bubbling
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Amount Per Serving: Calories: 334Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 67mgSodium: 611mgCarbohydrates: 29gFiber: 4gSugar: 3gProtein: 6g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
Thanks for stopping by! Have a delicious day 🙂