Spinach Mashed Potato Casserole


  • 2 lbs (about 5 medium) yellow or white (not russet or red) potatoes, peeled and cut into quarters
  • 1/4 sweet onion, chopped
  • 1 10oz pkg frozen organic spinach (like Cascadian Farms) defrosted and drained very well
  • 1/2 cup GFCFSF margarine - Earth Balance Soy-Free Spread
  • 1/4 cup GFCFSF milk substitute (optional)
  • 1/2 teaspoon garlic powder
  • 1 egg, lightly beaten (optional, but makes the dish fluffy)
  • salt and pepper to taste


Place potatoes and onion in pot, cover with water and boil until very soft.  Drain potatoes and onions, place in mixing bowl with spinach, garlic powder, salt and pepper, margarine and milk sub if using.  Whip until thoroughly mixed, then add in egg (if using) and mix well.  Bake in a 9x9 pan for 30 minutes at 375 degrees until golden brown on top.

Top with Daiya Cheddar if desired for a Cheesy potato bake!


Spinach-Mashed Potato Casserole - GFCFSF