Olive Oil-Mashed Potatoes with Spinach and Basil

By cheeserohan

Ingredients

• 4 pounds Yukon Gold potatoes, peeled, cut into 1 1/2-inch cubes
• 7 Tablespoons extra-virgin olive oil, divided
• 6 Tablespoons (or more) low-salt chicken broth
• coarse kosher salt 1 6-ounce package baby spinach
• 1 cup (packed) fresh basil leaves

Details

Servings 8

Preparation

Step 1

Cook potatoes in large pot of boiling salted water until tender, 15 to 20 minutes. Drain; return to pot. Stir over low heat until excess moisture evaporates, 1 to 2 minutes. Using potato masher, mash warm potatoes. Mix in 6 Tablespoons oil and 6 Tablespoons chicken broth and stir to blend. Season to taste with coarse salt and freshly ground black pepper.

Heat 1 Tablespoon oil in heavy large skillet over medium-high heat. Add spinach and toss until wilted, 1 to 2 minutes longer. Transfer mixture to to sieve set over bowl. Drain well.