Food and Recipes Recipes Creamy Spinach Mashed Potato Bake Be the first to rate & review! 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 Published on October 17, 2018 Print Rate It 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. Rate it Print