Emerald Mashed Potatoes

By Lorena_321

Ingredients

• 2 lbs. baking potatoes, peeled and chopped
• 1/2 lb. parsnips, peeled and chopped
• 1 clove garlic, peeled
• 1 cup half-and-half, heated
• 3 T. butter
• 1 cup baby spinach, chopped

Preparation

Step 1

In saucepot over high heat, bring potatoes, parsnips, garlic and enough salted water to cover to a boil. Cook 15 minutes more, or until parsnips and potatoes are tender. Drain.
Return potato mixture to saucepot. Add half-and-half and butter. Using hand masher, mash potato mixture until smooth.
Season with salt and black pepper, if desired. Stir in spinach