Mashed Potato Spinach Bake

Perfect prep ahead sidedish. Bake just before serving for piping hot mashed potatoes! Yield: 8-10 Servings


  • 3 lbs. russet potatoes
  • 8 ounces unsalted butter 
  • 6 ounces cream cheese 
  • 3 packed cups Olivia’s Organics Baby Spinach - chopped
  • 1 small onion - grated
  • 1 tablespoon fresh chives - chopped
  • Salt and pepper to taste
  • 1/4 cup freshly grated Parmesan cheese
  • Butter - for baking dish


  • Preheat oven to 350° F.
  • Peel and cut potatoes. Place in a pan of cold water, bring to a boil and cook for approximately 15 minutes or until fork tender.
  • Let the butter and cream cheese come to room temperature and cut into cubes.
  • Drain boiled potatoes and place in a large bowl. Mash the potatoes and add in all ingredients except the Parmesan cheese. Combine all ingredients well.
  • Place the mashed potatoes into a buttered baking dish and top with Parmesan cheese. Bake for 30 minutes and serve immediately.
  • Prep option: When completely cooled, cover the casserole and place in fridge. To reheat, remove from fridge and let sit an hour at room temperature. Preheat oven to 350° F and heat for approximately 20-30 minutes.

Categories: Side, Spinach