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Spinach Artichoke Mashed Potatoes | Can't Stay Out of the Kitchen | this is a dynamic way to eat #mashedpotatoes. This one includes #creamcheese and sour cream along with #spinach, #artichokes & roasted #garlic. It's a terrific #sidedish for any meal but particularly delightful for company & #holidays like #Thanksgiving or #Christmas. #glutenfree

Spinach Artichoke Mashed Potatoes

Teresa Ambra
Spinach Artichoke Mashed Potatoes is outrageously good. This spectacular mashed potatoes casserole is filled with spinach, artichokes and roasted garlic. It's made creamy by adding cream cheese and sour cream. It's a delightful side dish that's wonderful for company or holidays like Thanksgiving or Christmas. Gluten free.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Side Dish, Veggies/Casserole
Cuisine American
Servings 15
Calories 309 kcal

Equipment

  • 1 large stock pot
  • 1 colander
  • 1 9x13" glass baking dish
  • 1 electric mixer
  • measuring cups
  • measuring spoons
  • 1 vegetable peeler
  • 1 sharp knife to cut potatoes

Ingredients
  

  • 10-12 medium to large potatoes peeled (see note below)
  • 8 oz. pkg. cream cheese softened
  • 1 cup sour cream
  • 1/2 cup unsalted butter softened (1 stick)
  • 2 tsp. sea salt or kosher salt
  • 2 tsp. dill weed
  • 1/4 tsp. ground black pepper
  • 1 tsp. roasted minced garlic
  • 10 or 12 oz. pkg. frozen spinach cooked, cooled and well-drained so all excess moisture is squeezed out
  • 14 oz. can unmarinated artichoke hearts drained and quartered

Instructions
 

  • Wash and chunk potatoes and bring to a boil. (If using red potatoes, don't peel).
  • Cook until soft; drain.
  • Spray a 9x13” casserole dish with cooking spray.
  • Preheat oven to 375°.
  • Whip potatoes, cream cheese, sour cream, and butter with an electric mixer until smooth.
  • Add remaining ingredients and mix well.
  • Spoon into the prepared casserole dish and bake at 375° for 20 minutes.

Notes

NOTE: I have used marinated artichokes and they work fine, as well. Be sure to rinse them several times before adding to the recipe.
 
NOTE: I have also prepared this recipe up to the point of baking and refrigerated it several hours before baking. Bake at 375° until heated through – about an hour or so.
 
NOTE: Or, you can substitute about 4 pounds of large red potatoes, unpeeled and cooked, well drained.
 
NOTE: Be sure to squeeze out all of the excess moisture from the spinach before adding to the recipe. Otherwise, you will end up with soupy mashed potatoes.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 309kcalCarbohydrates: 48gProtein: 10gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 27mgSodium: 510mgPotassium: 1250mgFiber: 7gSugar: 4gVitamin A: 5224IUVitamin C: 52mgCalcium: 156mgIron: 3mg
Keyword artichokes, casserole, gluten free, potatoes, side dish, spinach
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