Earthy, creamy, and deeply satisfying, Potatoes with Mushroom Spinach is a rustic yet elegant dish that pairs tender golden potatoes with hearty mushrooms and vibrant sautéed spinach in a creamy, garlicky sauce. It’s the kind of comfort food that feels fancy enough for a dinner party but easy enough for a weeknight. This dish can be served as a vegetarian main course or a hearty side with grilled chicken, pork chops, or steak. The combination of textures, crispy golden potatoes, juicy mushrooms, and wilted spinach, makes it irresistibly good. Whether you’re preparing a holiday meal or just need a cozy dish that checks all the boxes, this one delivers.
Ingredients
- 2 pounds Yukon Gold or baby potatoes, quartered
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 8 ounces cremini or white mushrooms, sliced
- 4 cups fresh baby spinach
- 3 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- ¼ teaspoon ground nutmeg
- Salt and black pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Preparation
Step 1: Roast the Potatoes
Preheat the oven to 425°F (220°C). Toss the quartered potatoes with olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer and roast for 25–30 minutes, flipping once halfway through, until golden and crispy.
Step 2: Sauté the Mushrooms
In a large skillet, melt butter over medium heat. Add sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Step 3: Add Garlic and Spinach
Stir in the minced garlic and sauté for 1 minute until fragrant. Add the spinach and cook for another 2–3 minutes, stirring until wilted. Season with a pinch of salt and pepper.
Step 4: Make the Creamy Sauce
Reduce heat to low and stir in the heavy cream, grated Parmesan, and ground nutmeg. Cook gently for 2–3 minutes, allowing the sauce to thicken slightly. Adjust seasoning as needed.
Step 5: Combine and Serve
Fold the roasted potatoes into the mushroom spinach mixture, tossing gently to coat in the sauce. Let everything heat through for a couple of minutes. Garnish with chopped fresh parsley before serving if desired.
Variations
- Replace the cream with a dairy-free alternative like coconut milk for a vegan version
- Add chopped sun-dried tomatoes for a tangy twist
- Use kale or Swiss chard instead of spinach
- Stir in cooked lentils or chickpeas for added protein
- Sprinkle with shredded mozzarella or Gruyère cheese and broil for a cheesy top
Cooking Notes
- Yukon Gold potatoes hold their shape well and have a buttery flavor, perfect for roasting
- Sauté mushrooms without crowding the pan to ensure browning, not steaming
- Ground nutmeg enhances the creamy flavor without overpowering the dish
- You can roast the potatoes ahead of time and reheat them in the skillet
- To make this dish heartier, serve over rice, pasta, or toast
Serving Suggestions
- Serve as a warm side dish with roasted chicken or grilled steak
- Make it a vegetarian main course with a green salad and crusty bread
- Spoon it over rice, pasta, or mashed cauliflower
- Add a poached egg on top for a brunch-friendly version
- Serve in individual ramekins as a holiday starter or small plate
Tips
- Cut potatoes evenly to ensure consistent roasting
- Let mushrooms brown fully before stirring to develop flavor
- Use freshly grated Parmesan for better melt and taste
- If sauce is too thick, thin it out with a splash of milk or veggie broth
- Add chili flakes for a touch of heat
Prep Time / Cooking Time / Total Time
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Approx. per serving, serves 4)
- Calories: 295
- Protein: 7g
- Fat: 16g
- Carbohydrates: 32g
- Sodium: 410mg
FAQs
Can I use frozen spinach instead of fresh?
- Yes, thaw and squeeze out excess water before adding it to the skillet. Use about 1½ cups frozen spinach in place of 4 cups fresh.
How do I store and reheat leftovers?
- Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat with a splash of cream or broth.
Can I make this ahead of time?
- You can roast the potatoes and prepare the mushroom-spinach mix separately, then combine and reheat just before serving.
Is this recipe gluten-free?
- Yes, it’s naturally gluten-free. Always check your cheese and cream labels to be sure.
Can I add meat to this recipe?
- Absolutely! Add cooked bacon, diced ham, or grilled chicken during the final step.
Conclusion
Potatoes with Mushroom Spinach is the ultimate combination of flavor and comfort. It brings together crisp golden potatoes, umami-rich mushrooms, and vibrant spinach in a creamy sauce that feels indulgent but is surprisingly easy to make. The versatility of this dish allows you to serve it as a side, a main, or even as part of a holiday spread. It’s endlessly customizable with ingredients you likely have on hand, and it comes together in under an hour. Whether you’re serving guests or just treating yourself to a cozy dinner, this recipe is bound to become a favorite. Save this for meatless Mondays, holiday dinners, or whenever you need a guaranteed crowd-pleaser.