Slow Cooker Mashed Potatoes with Spinach and Dill

Slow Cooker Mashed Potatoes with Spinach and Dill

Serves: 7
Ingredients
  • 6 medium potatoes
  • 1 cup water
  • 1-1/2 teaspoons salt
  • 1 cup plain non fat Greek yogurt at room temperature
  • 4 tablespoons butter, at room temperature
  • 4 ounces reduced fat cream cheese, at room temperature
  • 1-1/2 teaspoons dillweed
  • Salt and pepper to taste
  • 2 green onions, chopped
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
Instructions
  1. Peel the potatoes and cut into equal sized cubes.
  2. Place them in a slow cooker with the water and salt. (I used my 4-Quart).
  3. Cover and cook on LOW for 4 to 6 hours until the potatoes are tender.
  4. Drain the potatoes and dump them into a mixing bowl.
  5. Add the yogurt, butter, cream cheese and dillweed.
  6. Whip with an electric mixer until creamy.
  7. Taste and add salt and pepper to taste.
  8. Gently stir in the green onions and spinach.
  9. Wipe out your slow cooker and coat with nonstick cooking spray.
  10. Place the mashed potato mixture into the slow cooker and smooth out the top.
  11. Cook on LOW for 3 to 4 hours, until heated through.
Cook’s Notes
Nutrition Estimates Per Serving (1/2 cup): 252 calories, 11 g fat, 33 g carbs, 5 g fiber, 9 g protein

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