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Dash of That Stainless Steel Masher -- 1 Piece


Dash of That Stainless Steel Masher
  • Our price: $11.99

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Dash of That Stainless Steel Masher -- 1 Piece

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Dash of That Stainless Steel Masher Description

  • This Masher is Made of High-Quality Stainless Steel
  • Great for Mashing Potatoes, Squash, Sweet Potatoes, Bananas, and More.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Spinach Mashed Potatoes

Transform boring mashed potatoes into a colorful side that’ll impress family and guests. By swapping milk for a plant-based alternative and including garlic, buttery coconut oil and spinach, these superior spuds are warm, comforting and have exceptional flavor. Ready in a half an hour, they’re a fantastic addition to your holiday table, a great way to sneak veggies into your kid’s diet or perfect for pairing with your favorite protein any night of the week. Top View Spinach-Loaded Mashed Potatoes in Blue Bowl with Silver Spoon | Vitacost Blog

Spinach Mashed Potatoes

  • 4 medium organic potatoes (chopped into bite-sized cubes)
  • 1 brown onion (sliced thinly)
  • 3 Tbsp. Nutiva Organic Avocado Oil
  • 2 tsp. minced garlic
  • 2 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
  • 1/3 cup Sproud Plant-Based Milk
  • 1/2 tsp. Redmond Real Salt
  • 1/2 tsp. black pepper
  • 1 cup organic spinach (packed)
  1. In pot, cover potatoes with 2” water. Bring to boil 17 minutes or until potatoes are completely soft. Drain.
  2. Meanwhile, in frying pan over high heat, heat avocado oil. Cook onion a few minutes, stirring regularly so it doesn’t burn. Add garlic; continue cooking 2 minutes.
  3. In pot, combine potatoes, macadamia milk, buttery coconut oil, sea salt and pepper. Mash until completely smooth. Stir in onions and spinach. Cover a few minutes to let hot potatoes wilt spinach.

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