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Categories:
potatoes garlic olive oil onion red bell pepper garlic fresh spinach vegetable broth red pepper milk salt black pepper Parmesan cheese
Viewed: 43 - Published at: 2 years agoIngredients
- 3 Yukon Gold potatoes, diced (about 2 pounds)
- 1 garlic clove
- 2 teaspoons olive oil
- 1 1/2 cups chopped onion (about 1)
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, minced
- 1 (10-ounce) package fresh spinach (about 4 cups)
- 3/4 cup vegetable broth
- 1/4 teaspoon crushed red pepper
- 1/2 cup 1% low-fat milk
- 1 tablespoon yogurt-based spread (such as Brummel & Brown)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 tablespoons shredded Parmesan cheese
Method
- Place potato and 1 garlic clove in a saucepan, and cover with water; bring to a boil. Cover, reduce heat, and simmer, 10 minutes or until tender. Drain and set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, red bell pepper, and minced garlic; saute 5 minutes or until tender. Add spinach, broth, and crushed red pepper; cover and cook 3 minutes. Stir well.
- Add milk, spread, salt, and black pepper to potato; beat with mixer at medium speed for 1 minute or until coarsely mashed. Serve spinach mixture on top of mashed potato. Sprinkle evenly with Parmesan cheese.
