Food and Recipes Recipes Creamy Spinach Mashed Potato Bake Add a hearty and oh-so herby touch to classic mashed potatoes. This Creamy Spinach Mashed Potato Bake gets its color and creaminess from baby spinach and herb-garlic cheese. The surprise crunch comes from toasted pecans. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on October 17, 2018 Print Share Share Tweet Pin Email Photo: Jennifer Davick Hands On Time: 25 mins Total Time: 50 mins Yield: 6 to 8 servings Ingredients 4 pounds baking potatoes 2 teaspoons salt 1 1/4 cups warm buttermilk 1/2 cup warm milk 1/4 cup melted butter 1/2 teaspoon pepper 1 teaspoon salt 1 (5-oz.) package fresh baby spinach, cooked until wilted 1 (5 1/2-oz.) package buttery garlic-and-herb spreadable cheese 1/4 cup chopped toasted pecans Directions Peel potatoes; cut into 2-inch pieces. Bring potatoes, 2 tsp. salt, and water to cover to a boil in a large Dutch oven over medium-high heat; boil 20 minutes or until tender. Drain. Return potatoes to Dutch oven, reduce heat to low, and cook, stirring occasionally, 3 to 5 minutes or until potatoes are dry. Mash potatoes with a potato masher to desired consistency. Stir in warm buttermilk, warm milk, melted butter, pepper, and 1 tsp. salt, stirring just until blended. Stir in spinach, cheese, and pecans, and spoon the mixture into a lightly greased 2 1/2-qt. baking dish or 8 (10-oz.) ramekins. Bake at 350° for 35 minutes. Print