This post may contain affiliate links. Please read our disclosure policy.
WW Recipe of the Day – Slow Cooker Mashed Potatoes with Spinach and Dill
Looking for a unique twist on make ahead slow cooker mashed potatoes?
I hope you’ll try these slow cooker mashed potatoes with spinach and dill. They’re creamy, flavorful and deliciously different.
Definitely splurge worthy if you’re a mashed potato lover, which I am.
Recipe Notes
The recipe instructs you to cook the potatoes in the slow cooker, drain and whip with all the yummy stuff and then place back in a clean, greased slow cooker for final warming.
If it’s easier, you can always just boil the potatoes on the stove instead and then proceed with the recipe.
To make these a bit more Weight Watchers friendly I used plain non-fat Greek yogurt instead of sour cream, and reduced-fat cream cheese.
How Many Calories and WW Points in Slow Cooker Mashed Potatoes with Spinach + Dill?
According to my calculations, each serving has 272 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
9 SmartPoints (Green plan)
9 SmartPoints (Blue plan)
5 SmartPoints (Purple plan)
7 PointsPlus (Old plan)
Rod, Mom and I all loved these spinach dill slow cooker mashed potatoes. I’ll definitely be making them again. Enjoy!
If you’ve made these Mashed Potatoes with Spinach and Dill, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Mashed Potatoes with Spinach and Dill Recipe
Ingredients
- 6 medium potatoes
- 1 cup water
- 1-1/2 teaspoons salt
- 1 cup plain non-fat Greek yogurt, at room temperature
- 4 tablespoons butter, at room temperature
- 4 ounces reduced fat cream cheese, at room temperature
- 1-1/2 teaspoons dillweed
- Salt and pepper to taste
- 2 green onions, chopped
- 10 ounces frozen chopped spinach, thawed and squeezed dry
Instructions
- Ideal slow cooker size: 4-Quart.
- Peel the potatoes and cut into equal sized cubes.
- Place them in a slow cooker with the water and salt.
- Cover and cook on LOW for 4 to 6 hours, or until the potatoes are tender.
- Drain the potatoes and dump them into a mixing bowl.
- Add the yogurt, butter, cream cheese and dillweed.
- Whip with an electric mixer (affiliate link) until creamy.
- Taste and add salt and pepper to taste.
- Gently stir in the green onions and spinach.
- Wipe out your slow cooker and coat with nonstick cooking spray.
- Place the mashed potato mixture into the slow cooker and smooth out the top.
- Cook on LOW for 3 to 4 hours, until heated through.
Notes
(Must be logged into WW on a smartphone or tablet.) 9 SmartPoints (Green plan) 9 SmartPoints (Blue plan) 5 SmartPoints (Purple plan) 7 PointsPlus (Old plan) The recipe instructs you to cook the potatoes in the slow cooker, drain and whip with all the yummy stuff and then place back in a clean, greased slow cooker for final warming. If it is easier, you can always just boil the potatoes on the stove instead and then proceed with the recipe. To make these a bit more Weight Watchers friendly I used plain non-fat Greek yogurt instead of sour cream, and reduced-fat cream cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Slightly adapted from Fix-It and Forget-It New Cookbook: 250 New Delicious Slow Cooker Recipes (affiliate link) by Phyllis Good
