Spinach and Potatoes

Spinach and Potatoes
Yield: about 2-2/3 cups puree Prep 5 mins Cool 10 mins Cook 20 mins


  • 1 large Russet potato (about 9 ounces)
  • 1 10 ounce package frozen spinach, thawed

Make It

1. Place potato in a medium saucepan. Add enough water to cover. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Add thawed spinach. Cook 5 minutes more or until potato is tender.

2. Drain mixture, reserving cooking liquid. Cool slightly. Puree in a food processor or blender until smooth, adding enough of the reserved cooking liquid until of desired consistency (about 1/4 cup). Use within 1 day, or freeze for up to 1 month.

To Freeze:

3. Spoon finished food into ice cube trays. Cover with waxed paper and freeze until firm. When ice cubes are frozen, remove cubes from tray and store in a resealable plastic freezer bag or freezer container. Label package with contents and date. Use within 1 month. Before serving, let thaw in the refrigerator overnight.

To Serve:

4. Heat thawed mixture to lukewarm in a small dish set in a pan of hot water. Stir before serving. Always sample a small bite to make sure the food is not too hot.

Nutrition Facts

Amount Per Serving: cal. (kcal): 32, carb. (g): 7, fiber (g): 2, pro. (g): 2, vit. A (IU): 8455, vit. C (mg): 16, sodium (mg): 27, calcium (mg): 71, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.