spinach-infused mashed potatoes

Ingredients

• Servings: 6
• 4 potatoes, peeled and cubed
• 1 tablespoon extra-virgin olive oil
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• ground black pepper to taste
• 3 ounces baby spinach leaves
• 1/2 cup grated parmesan cheese
• 2 tablespoons bacon bits
• 1 tablespoon minced garlic
• 2 tablespoons butter
• 1/2 cup cream
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• place the potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam dry for a minute or two.
• meanwhile, heat the olive oil in a saucepan over medium heat. stir in the red and yellow bell pepper, and cook until the peppers begin to soften, about 3 minutes. stir in the flour, and cook for 3 minutes more. pour in the chicken broth, and bring to a boil over medium-high heat. reduce heat to medium-low and simmer gently for 15 minutes. season to taste with black pepper.
• once the potatoes have finished draining, return them to the pot along with the baby spinach, parmesan cheese, bacon bits, and garlic; mash until smooth. fold in the butter and cream until incorporated and season to taste with salt and pepper. serve the mashed potatoes alongside the bell pepper gravy.