Mashed potatoes with spinach and pomegranate

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  • 10 medium potatoes
  • 1/2 cup milk cream
  • 1 tbsp butter
  • 1 cup spinach leaves without the stems
  • ½ cup pomegranate arils

4 servings


Peel and dice the potatoes into medium-sized cubes, then put them in a pot covered with enough water. Allow them to boil until cooked, to the point where you can easily poke them with a fork.

Meanwhile, rinse the spinach leaves thoroughly. This step is very important because we will use fresh spinach leaves (they will cook with the potatoes’ heat).

Once the potatoes are done, strain and put them in a big bowl. Add the cream, milk, butter, and salt, then, using a masher or a beater, mash the ingredients until creamy and soft

With the mashed potatoes done, add the spinach leaves and pomegranates. Heat the mashed potatoes on the stove.