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Recipes
April 2011

Olive Oil-Mashed Potatoes with Spinach and Basil

By Diane Rossen WorthingtonPhotography by Tom Schierlitz

3.0

(1)

Seared cut of meat next to olive oil mashed potatoes and pieces of fennel and carrot

Recipe information

  • Yield

    8 Servings

Ingredients

4

pounds Yukon Gold potatoes, peeled, cut into 1½" cubes

7

tablespoons extra-virgin olive oil, divided

6

tablespoons (or more) low-salt chicken broth

Coarse kosher salt

1

6-ounce package baby spinach

1

cup (packed) fresh basil leaves

Need to make a substitution?

Preparation

  1. Step 1

    Cook potatoes in large pot of boiling salted water until tender, 15 to 20 minutes. Drain; return to pot. Stir over low heat until excess moisture evaporates, 1 to 2 minutes. Using potato masher, mash warm potatoes. Mix in 6 tablespoons oil and 6 tablespoons chicken broth and stir to blend. Season to taste with coarse salt and freshly ground black pepper.

    Step 2

    Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add spinach and toss 1 minute. Add basil leaves and toss until wilted, 1 to 2 minutes longer. Transfer mixture to sieve set over bowl. Drain well.

    Step 3

    Rewarm potatoes, adding more broth to moisten as needed. Stir in spinach mixture. Mound potatoes in bowl and serve.

    Do Ahead: Potatoes and spinach mixture can be made 2 hours ahead. Let stand separately at room temperature.

Nutrition Per Serving

One serving contains: Calories (kcal) t273.4 %Calories from Fat 38.2 Fat (g) 11.6 Saturated Fat (g) 1.6 Cholesterol (mg) 0.2 Carbohydrates (g) 39.5 Dietary Fiber (g) 4.4 Total Sugars (g) 1.7 Net Carbs (g) 35.1 Protein (g) 4.2 Sodium (mg) 86.4
Explore Bon AppétitPotatoVegetableSpinachLeafy GreensYukon Gold PotatoSideDairy-FreeGluten-FreeNut-FreeDinner