1.0Taste Recipeshttps://www.tasteofhome.comTaste Recipes Editorial Teamhttps://www.tasteofhome.com/author/tohapi/Spanakopita Mashed Potatoesrich600338<blockquote class="wp-embedded-content" data-secret="nYBAL799fp"><a href="https://www.tasteofhome.com/recipes/spanakopita-mashed-potatoes/">Spanakopita Mashed Potatoes</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.tasteofhome.com/recipes/spanakopita-mashed-potatoes/embed/#?secret=nYBAL799fp" width="600" height="338" title="“Spanakopita Mashed Potatoes” — Taste Recipes" data-secret="nYBAL799fp" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://www.tasteofhome.com/wp-content/uploads/2018/01/Spanakopita-Mashed-Potatoes_exps94241_THCB2302822D02_07_1bC_RMS-1.jpg12001200I learned to cook by watching my mom in the kitchen. Most of the recipes I make use only five or six ingredients and have a healthier bent. I created this recipe after I tried a spinach-topped baked potato. Flecks of red and green from the potato skin and spinach make these potatoes look festive and special. By not peeling the potatoes, you not only keep some nutrients, but you also save on prep time. —Ashley Levy, Columbia, Maryland