Klunker's creamed spinach and potatoes

Klunker's creamed spinach and potatoes

Oh the memories!!  When I was a child, my mother would make the most amazing creamed spinach.  It's an odd thing for a child to like, but its been over 40 years, and I still love the flavor and memory.  My  mom would put a lot of love into it too.  
Obviously it was full of butter and milk, and so I have avoided it.  Well, that is until now.  I have taken the time to recreate a healthy version of this great dish.  One recipe is enough for a 9x13 baking pan full.  It will last me quite a few days (and I may have to freeze some).
I added a few things that were not in the original, namely mushrooms and onions.  I am very happy with the additions too.  This is a longer recipe, but worth every effort.


1 lb. washed, fresh, spinach 
2 lbs. cubed, boiled, and drained potatoes.  (I peel and cube the potatoes, boil with 3-4 cloves of garlic)

2 1/2 cups veggie or mushroom broth/stock
1/2 large onion, peeled and sliced thin
4 cloves garlic, peeled
1 lb. mushrooms of choice (I used cremini) sliced thin
1 medium head of cauliflower, cut into florets, and steamed/boiled until tender
2 medium size zucchini, washed and cut in half (see picture below)
1/4 cup nutritional yeast
1/4 tsp. fresh ground nutmeg
1/2 tsp. salt (optional)
1/8 - 1/4 tsp. red pepper flakes
3 tablespoons rice flour/tapioca starch/potato starch/corn starch (your choice)
Fresh ground black pepper at the end (optional) to taste
You will also need your largest saute pan, a 9x13 baking pan, a blender, and preheat the oven to 350° (175c)

So, as you can see above, there are a few things you need to do before you can put this all together.  You can do the potatoes and cauliflower at the same time. Just make sure they are cooled down a bit before you start.  I did mine before, then started prepping all the rest, giving them time to cool down.
Now, you have everything prepped and ready to go, so lets cook.
In a large saute pan (and you will want to use the biggest one you have) place your onions.  Turn the stove on medium heat.  Saute for 5 minutes, or until they have started to wilt a bit. (stir often)

After 5 minutes, add the mushrooms, and stir well to combine.  

Saute for at least 10 minutes, or until they no longer are giving off liquid

Now the fun part.  You have to fit 1 lb. of fresh spinach in this pan.  It is a lot of spinach, and you may need to do in batches, but it will all fit.

Keep going

When you finally get it all in, just let it cook for a bit.  It will start to wilt, and more room will happen.  When it starts to really cook down, you can start to carefully stir it around and move the bottom to the top, to get everything wilted.

As it continues to cook down, you will ask yourself what happened to all the spinach.  

Now turn the heat to low, and let it slowly cook for about 10 minutes.  While it is cooking, you can assemble the sauce.
In a blender, combine the cauliflower, zucchini, garlic, all the spices, the rice flour (or whatever you chose to use), nutritional yeast, and the stock/broth.

Blend until very smooth (1-2 minutes)

Set aside, and stir your spinach.  Now, add the sauce you just made, and turn the heat back up to medium.

Stir well, and let simmer for about 10 minutes.  It will start to thicken.
Make sure that you really stir all the spinach into the sauce, it tends to stick together in lumps.  
Remove from heat after 10 minutes, and lets move on to the next step.  
Place your precooked potatoes into your 9x13 pan

Bring your big pan of spinach goodness over by the 9x13 pan

(We are almost done) 
Now ladle or spoon the spinach sauce on the potatoes

Lay it on thick, you want to use it all.

When you have it all on, spread it out and make it look pretty.
Place it into your preheated oven, uncovered, for 30 minutes.

After 30 minutes, remove from the oven, and let sit for 5-10 minutes.  It should have a slight golden tan.

YOU ARE READY TO SERVE.  Scoop this masterpiece onto your plate.  It has all you need for a meal.  Potatoes, spinach, sauce, and lots of flavor.

I hope you enjoy this meal.  I hope it is worth the effort (which isn't that much really). 

This will be on my regular rotation for sure, because it makes a lot, and tastes amazing.  :) 


  1. I wish I could be your food taste tester. Most everything you present makes me hungry.

  2. Thank you for another delicious looking Klunker masterpiece! I'll need to try this soon!

  3. I'm sure this creamed spinach and potatoes dish will be so appetizing and delicious.I really like all the ingredients.Thanks for sharing its recipe with us.Hope to see more from you..

  4. Your website is terribly informative and your articles are wonderful.
    check over here

  5. Omg looks so good. Can't wait to try this tomorrow.


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