Spinach Parmesan Baked Mashed Potatoes

By: Brandy O'Neill

  • Yield: 8 Servings
  • Cuisine: American
  • Course: Side Dish


  • 4 pounds red skinned potatoes, cut into 1-inch cubes
  • 1 cup whole milk
  • 8 tablespoons unsalted butter
  • 16 ounces frozen chopped spinach, (or 4 cups chopped fresh spinach)
  • 3/4 cup grated Parmesan cheese
  • Kosher salt and pepper, to taste
  • 1 cup crispy fried onions


  1. Preheat oven to 375° F and grease a 9x13” baking pan.
  2. Add potatoes to a large stockpot or saucepan and cover with water. Bring water to a boil and boil potatoes until they are fork tender.
  3. Drain potatoes and add back to pot.
  4. Pour in milk and butter. Mash until smooth.
  5. Stir in spinach, Parmesan cheese, kosher salt and pepper. Stir until well combined and the spinach is no longer frozen or in chunks.
  6. Pour into prepared baking dish and cover with crispy fried onions.
  7. Bake for 20 minutes until top is golden brown and potatoes are hot.