Creamy Potatoes And Spinach Recipes

CREAMY SPINACH & POTATO SOUP

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside., In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.

BACON, SPINACH AND CREAM POTATOES

Steps:

• Place potatoes in a pot and cover with water. Bring up to a boil, salt water and cook until tender, 12 to 15 minutes.
• To a small skillet over medium heat add a little extra-virgin olive oil and bacon and brown, 7 to 8 minutes. Add onions and cook until soft, 5 minutes more.
• Drain the potatoes and place back in the hot pot. Add bacon, onions and defrosted spinach to potatoes, mash to combine then add cream. Mash until smooth and season the mixture with salt, pepper and nutmeg.

SALLY'S SPINACH MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
• Cook spinach according to package directions. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender but firm. Drain, cool slightly, and mash.
• In a bowl, mix the spinach, mashed potatoes, butter, sour cream, onion, salt, and dill. Transfer to the prepared casserole dish. Top with Cheddar cheese.
• Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

SPINACH POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through.
• Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all.
• Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.

CREAMY SPINACH POTATOES

Steps:

• Cook potato in water in med. saucepan until tender. Drain and then coarsely mash.
• Melt margarine in medium saucepan. Stir in flour until smooth. Slowly whisk in milk. Add next 4 ingredients. Heat and stir until boiling and thickened.
• Stir in spinach. Turn potato into greased 2 quart (2 L) baking dish. Pour sauce on top. Poke randomly with spoon to allow some sauce down into potato.
• Sprinkle with Parmesan cheese. Bake in 350°F (175°C) oven for 30 minutes until hot. Serves 6.

CREAMED SPINACH TWICE-BAKED POTATOES

Steps:

• Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.
• Meanwhile, melt 3 tablespoons butter in a large skillet over medium-high heat. Add the spinach (in batches, if needed) and cook, tossing with tongs, until wilted, about 5 minutes. Add the garlic, nutmeg, cayenne and 1/2 teaspoon salt. Increase the heat to high and cook until the liquid evaporates, about 2 minutes. Transfer the mixture to a cutting board and finely chop; squeeze dry in a kitchen towel.
• One at a time, hold each potato with another kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with the remaining 3 tablespoons butter until smooth; season with salt. Stir in the egg yolks and parmesan, then the spinach mixture. Brush the potato skins with melted butter; season the insides with salt and pepper. Set on a baking sheet.
• Beat the heavy cream in a large bowl with a mixer on medium speed until soft peaks form, about 2 minutes. Stir about one-quarter of the whipped cream into the potato mixture, then gently fold in the rest.
• Mound the filling into the potato skins. Return to the oven on the top rack and bake until the filling is warmed through and starts browning, about 15 minutes. Turn on the broiler and broil until the filling is golden brown and the skins are crisp, 1 to 2 more minutes.

CREAMY SPINACH TORTA IN A POTATO CRUST

Steps:

• Preheat oven to 400°F.
• Peel the potatoes. Slice two of them crosswise into rounds about 1/8-inch thick. Slice the third potato lengthwise into rounds about 1/8-inch thick. Spray a large baking sheet with olive oil cooking spray. Place the potatoes in a single layer on the prepared pan and spray with additional cooking spray. Bake for 20 minutes or until golden and crispy, turning the slices once during baking time. While the potatoes are baking, mix the spinach with the cream cheese, eggs, parsley, dill, feta cheese and lemon peel. Season with black pepper to taste.
• Remove the potatoes from oven and place the round slices, overlapping them, on the bottom of a 9-inch springform pan. Place the long slices along the sides. Spoon the spinach mixture into the pan.
• Bake the torta for 40 minutes or until the top feels firm and set. Remove the pan from the oven. Release the spring and carefully remove the side of the pan. Serve hot, warm or at room temperature.

CREAMED MASHED POTATOES WITH SPINACH

Steps:

• Cover potatoes with salted cold water by 1 inch in a large saucepan and simmer, uncovered, until tender, 20 to 30 minutes.
• While potatoes are simmering, bring cream, butter, salt, and pepper to a simmer in a small saucepan. Remove from heat and keep warm, covered.
• Drain potatoes in a colander and cool slightly. Peel potatoes and mash in large saucepan.
• Stir spinach into warm cream, tossing to coat, and when slightly wilted (after about 1 minute), immediately add to potatoes. Mash potatoes until almost smooth. Serve immediately.

SPINACH POTATOES

Steps:

• In a bowl, combine the potatoes, sour cream, butter, sugar, salt and pepper. Add the spinach, chives and dill. Spoon into a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 400° for 20 minutes or until heated through.