Recipes Healthy Potato and Spinach Casserole Be the first to rate & review! A simple mix of vegetable stock and olive oil replaces the usual milk and butter in this lightened up mashed potato casserole. A little cooked spinach adds even more goodness. By Phoebe Lapine Phoebe Lapine New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. Food & Wine's Editorial Guidelines Published on January 29, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Phoebe Lapine Active Time: 20 mins Total Time: 35 mins Yield: 4 Ingredients 2 pounds russet potatoes, peeled and cut into 1-inch pieces 10 ounces spinach 2 tablespoons olive oil 1/2 cup vegetable stock Sea salt Pepper 1/2 cup fresh whole wheat bread crumbs Directions Preheat the oven to 400°. Place the potatoes in a large pot of salted water and bring to a boil. Cook, uncovered, until the potatoes are fork tender, about 15 minutes. During the last minute of cooking, add the spinach. Drain, shaking out any excess water and return to the pot. Add the oil and mash the potatoes until smooth. Stir in the stock and season with salt and pepper to taste. Transfer the potatoes to a 3-quart ceramic baking dish and sprinkle the breadcrumbs over the top. Bake for 15 minutes, until the top is lightly browned and serve warm. Rate it Print