Cheesy Spinach Mashed Double Potatoes

The best potato dish to serve as a side dish? Try our Cheesy Spinach Mashed Double Potatoes, mixed with fresh spinach, cheeses, and two types of potatoes. Read on!

Cheesy Spinach Mashed Double Potatoes

Mashed potatoes mean a lot of things to me, and none of those are bad. I mean, can you have any serious conversation about the best comfort foods and not mention mashed potatoes? Not likely. And so in the spirit of all things comforting, let’s get on with our Spinach Mashed Double Potatoes recipe. 

What You Will Need To Make Our Spinach Mashed Double Potatoes:

Sweet Potatoes & Russet Potatoes. I am a fan of both sweet potatoes and Russet potatoes, but when you combine both into a single dish, sparks are going to fly, and your pulse will race. If ever a mashed potato recipe was poised to rule the world, this is it!

Butter. When it comes to making the best mashed potatoes, there’s no substitute for unsalted 100% grade AA sweet cream butter. I mean, you can use whatever plant-based butter you want, but stop fooling yourself, the way to mashed potato greatness is paved all over with the good stuff! 

Garlic. Whenever and however the world was designed, I have a sneaking suspicion that garlic was made as a hint of just how amazing the universe really is. I also think potatoes and garlic and one of the greatest foodie combinations ever. Surely you agree, right?

Alfredo Sauce. Probably one of the single greatest culinary treasures of Italian cuisines is Alfredo sauce. When it’s added to mashed potatoes, it’s like Merlin stuck his  Sidhe staff in the pot and gave it his wizardly blessing or something like that inevitably happened. How else are we to explain how this pairing makes our hearts skip a beat. Wait. Maybe that’s all the butterfat? 

Italian Cheeses Galore. Adding one Italian cheese is bad enough. But when you add three top tier Italian kinds of cheeses, well, that’s just straight over the top. Our blend of freshly grated Parmesan, Asiago, and Romao is going to hit you in all the right places. You’ve been warned. 

Fresh Spinach. Maybe me adding a fistful of freshly chopped spinach was an attempt at healthy redemption. I am not going to admit to or deny that either way. But adding a bit of good greenery to the potato landscape is as visually stunning as it is palate-pleasing. 

Salt & Pepper. Finishing this recipe with flaky sea salt and freshly cracked black peppercorns kinda speaks for itself. Word? Word!

Cheesy Spinach Mashed Double Potatoes Recipe

Ingredients:

• 2 pounds sweet potatoes
• 3 pounds Russet potatoes
• water add water until the potatoes are just covered
• 2 tablespoons Kosher salt 
• 3 large garlic cloves minced
• 4 tablespoons unsalted butter
• 1 cup Alfredo sauce
• 1/4 cup whole milk, heavy cream, or half and half
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup freshly grated Asiago cheese
• 1/4 cup freshly grated Romao cheese
• flaky sea salt to taste
• freshly cracked black peppercorns to taste
• 2 1/2 cups fresh baby spinach chopped

Directions:

1. Place the potatoes into a large stockpot and add two tablespoons of Kosher salt and water until the potatoes are just covered with water. Put the pot over medium-high heat and cook until the potatoes are fork-tender. 
2. Drain the potatoes using a colander and place them back into the stockpot, add minced garlic, butter, Alfredo sauce, milk, Parmesan, Asiago, and Romano cheeses and mix. 
3. Fold the chopped baby spinach into the warm potatoes and stir until the spinach is fully incorporated. 
4. Adjust sea salt and freshly cracked black peppercorns to taste.
5. Serve.

Meat to serve with these cheesy spinach mashed double potatoes

These cheesy potatoes pair well with our Garlic & Mint Grilled Aussie Lamb Chops or try them with our Grilled Jalapeno Pineapple Spareribs. 

Now that you got the recipe, there’s no excuse not to make our Cheesy Spinach Mashed Double Potatoes for your family. 

Find more side dishes to try:

Baked Butternut Squash Potatoes

Bacon-Wrapped Potatoes + Veggies

25 Side Dishes For Thanksgiving

Creamy Potato Recipe With Alfredo Sauce

What Type of Potatoes Are Best for Mashed Potatoes? 

For this double mashed potato recipe I used sweet potatoes, but also Russets. You are welcome to use Yukon golds if you would prefer. You will find that Russets and Yukons are best for creating a creamy and delicious mashed potato. They have a nice starch ratio, but also cream up really well. 

Can I Use Jarred Alfredo Sauce?

If you do not want to make homemade alfredo sauce you are welcome to use a jarred sauce. I find that they can lack a bit of flavor, but go right ahead and reach for your favorite brand of jarred sauce. 

Can I Leave the Spinach Out Of This Mashed Potatoes Recipe? 

You can leave out the spinach if you do not want to have it in. I find the spinach adds tons of flavor to the potatoes, but they are not required. I find the spinach adds a nice texture to the potatoes. 

Storing Leftovers 

If you do not eat all your potatoes right away, just store in an airtight container in the fridge. The potatoes will store for a few days. You can reheat in the microwave. Or if you want you can cover in a casserole dish, and heat in the oven until they are warmed through. If it begins to dry out the potatoes, then add a little stock to stir in, to help make the potatoes creamy again. 

Cheesy Spinach Mashed Double Potatoes

5 from 2 votes

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Servings: 0

Author: D. Durand Worthey

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Ingredients

 

1x2x3x4x5x

• 2 pounds sweet potatoes
• 3 pounds Russet potatoes
• water add water until the potatoes are just covered
• 2 tablespoons Kosher salt
• 3 large garlic cloves minced
• 4 tablespoons unsalted butter
• 1 cup Alfredo sauce
• 1/4 cup whole milk heavy cream, or half and half
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup freshly grated Asiago cheese
• 1/4 cup freshly grated Romao cheese
• flaky sea salt to taste
• freshly cracked black peppercorns to taste
• 2 1/2 cups fresh baby spinach chopped

Instructions

• Place the potatoes into a large stockpot and add two tablespoons of Kosher salt and water until the potatoes are just covered with water. Put the pot over medium-high heat and cook until the potatoes are fork-tender. 
  
• Drain the potatoes using a colander and place them back into the stockpot, add minced garlic, butter, Alfredo sauce, milk, Parmesan, Asiago, and Romano cheeses and mix. 
  
• Fold the chopped baby spinach into the warm potatoes and stir until the spinach is fully incorporated. 
  
• Adjust sea salt and freshly cracked black peppercorns to taste.
  
• Serve.

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