Ingredients for Instant Spinach Mashed Potatoes
- Frozen Chopped Spinach
- 1 1/3 cups water (for potatoes) + 1/4 cup water (for spinach)
- 1 1/2 teaspoons salt (1 tsp for spinach, 1/2 tsp for potatoes)
- 2% Low Fat Milk
- 2 tablespoons margarine
- Instant Mashed Potatoes
- Cooked Bacon
- Cheddar Cheese
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How to Make Instant Spinach Mashed Potatoes
- Wash and roughly chop 1 cup of fresh spinach.
- In a medium saucepan, combine the chopped spinach, 1/4 cup of water, and 1 teaspoon of salt.
- Cover and cook over medium heat for 10 minutes, or until the spinach is tender.
- Drain the spinach thoroughly in a colander and set aside.
- In a separate saucepan, combine 1 1/3 cups of water, 1/2 cup of milk, 2 tablespoons of margarine, and 1/2 teaspoon of salt.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, remove from heat and gradually whisk in 2 cups of instant potato flakes until smooth and creamy.
- Gently fold in the cooked spinach and 4 ounces of cooked and crumbled bacon pieces.
- Pour the mixture into a greased 1-quart baking dish.
- Sprinkle generously with 1/2 cup of shredded cheddar cheese (or your favorite cheese).
- Place the baking dish under a preheated broiler for 1-2 minutes, or until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
8g
Fat
22g
Carbs
4g
