Potato Spinach Jack Mash 🥔
2 lb red-skin potatoes
1 16 oz package frozen spinach, thawed and well drained
3/4 cup plain low fat yogurt
1 oz grated Monterrey Jack cheese
1 cup chopped red onion
1/4 teaspoon freshly grated nutmeg
1/2 cup chopped orange bell pepper
salt and pepper to taste
Peel the potatoes and cut in chunks. Put in pot with water to cover, plus one inch. Cook until easy to pierce with a fork.
Immediately drain the potatoes. Mash potatoes, mixing in the yogurt; use cooking liquid if you’re out of yogurt. Stir in the cheese, nutmeg, salt, and pepper.
Next, stir in the chopped onion and bell pepper. Fold in spinach.
Makes about 8 cups.
This blog/page may contain affiliate links.
“We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.”