This recipe for spinach artichoke smashed potatoes is a mash-up of side dish and appetizer favorites. Enjoy the crisp exterior of smashed buttery yellow potatoes along with a dollop of creamy spinach artichoke dip using fresh spinach for the ultimate in comfort food.
Print

Spinach Artichoke Smashed Potatoes

This recipe for spinach artichoke smashed potatoes is a mash-up of side dish and appetizer favorites. Enjoy the crisp exterior of smashed buttery yellow potatoes along with a dollop of creamy spinach artichoke dip using fresh spinach for the ultimate in comfort food.
Course Side Dish
Cuisine American
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 227kcal
Author Alyssa

Ingredients

For the smashed potatoes:

  • 8 small yellow potatoes (about 2 lbs total)
  • 3 tbsp olive oil, divided
  • Salt and pepper

For the spinach artichoke dip:

  • 1 1/2 tbsp olive oil
  • 2 cloves garlic, minced
  • 8 oz baby spinach leaves
  • 4 marinated artichoke hearts, blotted dry and roughly chopped
  • 1/2 tsp Worcestershire sauce
  • 4 oz cream cheese (regular or reduced-fat)
  • 2 oz shredded pepperjack cheese
  • 1/4 cup full-fat plain Greek yogurt
  • 1/4 cup grated Parmesan cheese
  • Optional: a few dashes of hot sauce

Instructions

  • Scrub potatoes and place them in a medium sauce pan. Add enough water to cover them and salt the water.
  • Bring to a boil over high heat, and let boil for around 30 minutes, or until the potatoes are fork-tender.
  • Remove the potatoes from the boiling water and let them cool off for a few minutes, long enough to be handled. Meanwhile rinse out the sauce pan and get it ready to use for the spinach artichoke dip.
  • Situate an oven rack in the top third of the oven and preheat oven to 425°F. Brush a large rimmed baking sheet well with about 1 tbsp of olive oil. Place the potatoes equally apart and press into each one with the heel of your palm (or a potato masher) until each potato is about 1/2"-thin. If any pieces come loose and separate from the potato, just press them back together.
  • Brush each smashed potato generously with the remaining 2 tbsp of olive oil and season with salt and pepper.
  • Place baking sheet in the oven and roast for 35-40 minutes, or until each smashed potato is golden-brown with crisp edges.
  • While the potatoes are roasting, prepare the dip. Add 1 1/2 tbsp olive oil to the sauce pan set over medium heat. Add minced garlic and saute for 1-2 minutes.
  • Add baby spinach leaves to the sauce pan in batches, adding more once the previous batch wilts down. Stir the spinach around occasionally as it wilts.
  • Once all of the spinach has wilted, add chopped artichoke hearts, Worcestershire, cream cheese, and pepperjack cheese and stir until the cheese is melted and the cream cheese is evenly dispersed throughout.
  • Add Greek yogurt and Parmesan cheese and stir until the mixture is heated well throughout. Lower heat and stir occasionally to keep the dip warm while the potatoes are roasting.
  • Remove sheet from oven and place a dollop of spinach artichoke dip in the center of each smashed potato. Serve immediately.

Notes

You can use a different variety of shredded cheese, but I like to use pepperjack for additional flavor.
Sour cream may be subbed in for the Greek yogurt.
Prep time includes a half hour of inactive time for the potatoes to boil.

Nutrition

Serving: 1potato and topping | Calories: 227kcal | Carbohydrates: 18.9g | Protein: 7.1g | Fat: 14.4g | Saturated Fat: 5.3g | Cholesterol: 19mg | Sodium: 210mg | Potassium: 161mg | Fiber: 2.3g | Sugar: 2.3g | Calcium: 160mg | Iron: 1.6mg