Creamy Spinach Mashed Potatoes with Beluga Lentils
Vibrant spinach-infused mashed potatoes folded with parmigiano and topped with earthy beluga lentils, sour cream, and a drizzle of olive oil. Baby spinach is wilted until bright green, pureed into butter-enriched yukon golds for a silky texture. Finished with optional flax seeds and fresh mint for garnish and subtle herbal notes.
Ingredients
- 4 cup baby spinach, whole
- 2 pound yukon gold potatoes, peeled and chopped
- parmigiano reggiano, grated
- 2 tablespoon butter, divided
- heavy cream or milk, wholewhole milk1:1dairy
lighter result
- 2 cup cooked beluga lentils, cookedfrench lentils1:1legume
similar texture and earthy taste
- sour cream, whole
- extra virgin olive oil, whole
- flax seeds, whole(optional)pumpkin seeds1:1seeds
different nutty note
- fresh mint, whole(optional)
Instructions
- 1
Add peeled and chopped potatoes to a large stock pot and cover with cold water by 1 inch. Add a generous pinch of salt and bring to a boil.
- 2
Reduce heat and simmer until potatoes are fork tender, about 20 minutes. Drain potatoes.
- 3
Mash potatoes with milk and 1 tablespoon of butter.
- 4
Meanwhile, sauté spinach with remaining butter until wilted and bright green. Season with salt and pepper.
- 5
Remove from heat and stir in grated parmigiano. Puree the spinach.
- 6
Fold pureed spinach into mashed potatoes.
- 7
To assemble bowls, add a dollop of spinach mashed potatoes to the bottom, top with a scoop of cooked lentils, sour cream, and a drizzle of olive oil.
- 8
Top with flax seeds and fresh mint if desired.
Tips
Puree spinach before folding into potatoes to ensure even distribution and smooth texture.
Keep cooked lentils warm or reheat gently before serving.
Good to Know
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk to restore creaminess.
Mashed potatoes and wilted spinach can be prepared 1 day ahead. Fold together just before serving. Lentils can be cooked 2 days in advance.
Divide spinach mashed potatoes among bowls. Top with warm beluga lentils, a dollop of sour cream, and a drizzle of olive oil. Garnish with flax seeds and mint.
Common Mistakes
Do not over-mash potatoes to avoid gluey texture from overdeveloped starch.
Do not overcook spinach to avoid losing bright green color and nutritional value.
Substitutions
Dairy-Free Swaps
General Alternatives
similar texture and earthy taste