Creamed spinach,mashed potatoes,crispy fried & loaded baked potato

Here are complete, easy-to-follow recipes for all four dishes in the image:

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🥬 1. Creamed Spinach

Ingredients (4 servings)

• 1 lb (450g) fresh spinach (or 16 oz frozen, thawed & drained)

• 2 tbsp butter

• 2 cloves garlic, minced

• 2 tbsp all-purpose flour

• 1 cup whole milk (or half-and-half for richer texture)

• ½ cup heavy cream

• ¼ cup grated Parmesan cheese

• Salt & black pepper to taste

• Pinch of nutmeg (optional)

Instructions

1. Cook spinach:

   • Fresh: Sauté in a large pan until wilted (3–4 min). Drain excess liquid and roughly chop.

   • Frozen: Squeeze out excess moisture.

2. In a skillet, melt butter over medium heat. Add garlic and cook 30 seconds.

3. Stir in flour and cook 1 minute (don’t brown).

4. Slowly whisk in milk and cream. Simmer until thickened (3–5 min).

5. Stir in Parmesan, salt, pepper, and nutmeg.

6. Fold in spinach and simmer 2–3 minutes until creamy and heated through.

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🥔 2. Mashed Potatoes

Ingredients (4–6 servings)

• 2 lbs (900g) Yukon Gold or Russet potatoes, peeled & cubed

• ½ cup butter

• ¾–1 cup warm milk (or cream)

• Salt to taste

• Optional: roasted garlic, sour cream, chives

Instructions

1. Place potatoes in a pot, cover with cold salted water.

2. Bring to boil; cook 15–20 minutes until fork-tender.

3. Drain well and let steam-dry 2–3 minutes.

4. Mash using potato masher or ricer.

5. Add butter first, then warm milk gradually until smooth.

6. Season with salt and serve with extra butter on top.

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🍟 3. Crispy Fried Potatoes (Diced)

Ingredients

• 4 medium Yukon Gold potatoes, diced

• 3 tbsp olive oil or vegetable oil

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp dried thyme (optional)

• Salt & black pepper

• Fresh parsley (optional garnish)

Instructions

1. Soak diced potatoes in cold water 20–30 minutes (removes starch). Drain and dry thoroughly.

2. Heat oil in large skillet over medium-high.

3. Add potatoes in single layer (don’t overcrowd).

4. Cook 12–15 minutes, turning occasionally, until golden and crispy.

5. Season with spices and salt during last 2–3 minutes.

6. Garnish with parsley and serve hot.

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🥔 4. Loaded Baked Potato

Ingredients (4 servings)

• 4 large Russet potatoes

• Olive oil

• Salt

• 4 tbsp butter

• ½ cup sour cream

• 1 cup shredded cheddar cheese

• 4 strips bacon, cooked & crumbled

• Chopped green onions

Instructions

1. Preheat oven to 400°F (200°C).

2. Scrub potatoes, dry, prick with fork.

3. Rub with olive oil and salt.

4. Bake directly on rack 50–60 minutes until tender.

5. Slice open, fluff inside with fork.

6. Add butter, cheese, sour cream, bacon, and green onions.

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If you’d like, I can also give:

• Healthier/light versions

• Restaurant-style gourmet upgrades

• Air fryer versions

• Make-ahead or meal-prep tips 😊