× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Spinach Artichoke Smashed Potatoes

Share this

Print Recipe
Potato Type: Yellow
Cuisine: American
Prep Method: BakedBoiled

Dish

AppetizerSide Dish

Prep Time

40 Mins

Cook Time

35 Mins

Serving

Serves 8

Ingredients

+

Smashed Potatoes

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

Spinach Artichoke Dip

  • 1 1/2 Tablespoons olive oil
  • 2 cloves garlic, minced
  • 8 oz. baby spinach leaves
  • 4 marinated artichoke hearts, blotted dry and roughly chopped
  • 1/2 teaspoon 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

Preparation

  1. Scrub potatoes and place them in a medium sauce pan. Add enough water to cover them and salt the water.
  2. Bring to a boil over high heat, and let boil for around 30 minutes, or until the potatoes are fork-tender.
  3. 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.
  4. 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 Tablespoon 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.
  5. Brush each smashed potato generously with the remaining 2 Tablespoons of olive oil and season with salt and pepper.
  6. Place baking sheet in the oven and roast for 35-40 minutes, or until each smashed potato is golden-brown with crisp edges.

Spinach Artichoke Dip

  1. While the potatoes are roasting, prepare the dip. Add 1 1/2 Tablespoons olive oil to the sauce pan set over medium heat. Add minced garlic and saute for 1-2 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up