The Best Classic Creamed Spinach (Easy & Delicious!)

This classic creamed spinach is one of those dishes that just feels like a warm hug on a plate. It’s rich, velvety, and has that comforting quality that instantly makes any meal feel special. For me, it’s a non-negotiable part of our Thanksgiving table.

I vividly remember standing on a stool in my mom’s kitchen, watching her stir a big pot of something creamy and green. The smell of shallots and garlic simmering in butter was the official sign that the holidays were just around the corner. It wasn’t just about the food; it was about the love and tradition stirred into every pot.

This recipe honors that memory but is designed for our busy lives. It’s incredibly low-stress and comes together in just 25 minutes, proving that you don’t need to spend all day in the kitchen to create a truly delicious side dish. My best tip from years of making this? Squeeze that spinach like you mean it!

What You Need to Make This Recipe

The magic in this creamed spinach comes from simple, quality ingredients. The combination of heavy cream, whole milk, and cream cheese creates an unbelievably rich base, while shallots and garlic add a savory depth. The full ingredient list is in the recipe card below!

How to Make creamed spinach

Making this dish is simpler than you might think! It all starts with sautéing the shallot and garlic until fragrant. From there, you’ll create a simple roux, slowly whisk in the creamy liquids until smooth, and then melt in the cheeses. Finally, stir in the very well-drained spinach, and you’ll have a perfect creamed spinach ready for the table.

The Ultimate Thanksgiving Creamed Spinach

A rich, velvety, and incredibly flavorful creamed spinach recipe that will steal the show on your Thanksgiving table. Made with a luxurious cream cheese and Parmesan sauce, this is the ultimate holiday side dish.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 278

Ingredients Equipment Method Notes

Ingredients

  

• 20 oz frozen chopped spinach thawed
• 3 tbsp unsalted butter
• 1 large shallot finely chopped
• 2 cloves garlic minced
• 3 tbsp all-purpose flour
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 oz cream cheese softened and cut into cubes
• 1/2 cup Parmesan cheese freshly grated
• 1/2 tsp kosher salt or to taste
• 1/4 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg preferably freshly grated
• 1 pinch cayenne pepper optional, for a hint of warmth

Equipment

• Large Skillet or Sauté Pan
• Whisk
• Fine-mesh sieve or clean kitchen towel

Method

 

• Prepare the Spinach: Place the thawed spinach in a fine-mesh sieve and press down firmly with the back of a spoon to squeeze out as much liquid as possible. For best results, transfer the spinach to a clean kitchen towel or cheesecloth, wrap it up, and wring it out over the sink until it’s very dry. This step is crucial to prevent a watery final dish. Set aside.
• Sauté Aromatics: In a large skillet or sauté pan, melt the butter over medium heat. Add the finely chopped shallot and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
• Add Garlic: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to let it burn.
• Make the Roux: Sprinkle the all-purpose flour over the shallots and garlic. Whisk constantly for about 1 minute to cook out the raw flour taste. This will form a thick paste (a roux).
• Create the Cream Sauce: Slowly pour in the heavy cream and whole milk while whisking continuously to prevent lumps. Continue to whisk until the sauce is smooth. Bring the mixture to a gentle simmer and cook for 2-3 minutes, stirring, until it has thickened enough to coat the back of a spoon.
• Melt Cheeses and Season: Reduce the heat to low. Add the cubed cream cheese and grated Parmesan cheese to the skillet. Stir until both cheeses have completely melted and the sauce is smooth and velvety. Stir in the kosher salt, black pepper, nutmeg, and optional cayenne pepper.
• Combine and Serve: Add the dry spinach to the cream sauce and stir to combine, ensuring all the spinach is coated. Cook for 1-2 minutes until the spinach is heated through. Taste and adjust seasoning if necessary. Serve hot.

Notes

Squeezing the Spinach: Do not skip this step! The drier your spinach, the creamier and more concentrated the final dish will be. A potato ricer also works wonderfully for this.

Make-Ahead: You can prepare this dish up to 2 days in advance. Let it cool completely, then store it in an airtight container in the refrigerator. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen it up if needed.

Variations: For a different flavor profile, try using Gruyère or white cheddar cheese in place of or in addition to the Parmesan. A splash of white wine after cooking the garlic can also add a nice layer of acidity.

Pro Tips for Making This creamed spinach

Over the years, I’ve learned a few things that take this dish from good to great. These tips will guarantee the best creamed spinach every time.

• Shred Your Own Cheese: Pre-shredded cheese is often coated in anti-caking agents that can make your sauce gritty. For the smoothest, meltiest results, I always recommend buying a block of Parmesan and shredding it yourself.
• Warm Your Liquids: To prevent the cream sauce from seizing or becoming lumpy, gently warm the milk and heavy cream before slowly whisking them into the roux. It helps everything combine seamlessly.
• Taste and Adjust: Don’t be afraid to taste the sauce before you add the spinach. Adjust the salt, pepper, and nutmeg to your liking. Sometimes a tiny extra pinch of cayenne is all it needs.
• My Secret Trick: The key to a truly luscious texture is getting all the water out of the frozen spinach. After thawing, I place it in a clean kitchen towel and wring it out with all my might. You’ll be shocked at how much water comes out! This prevents a watery final dish and ensures the creamy sauce really clings to the spinach.

Fun Variations for creamed spinach

While the classic recipe is a treasure, it’s also fun to play around with it! Here are a few ways to customize your creamed spinach.

• Add a Crunchy Topping: Just before serving, sprinkle some toasted panko breadcrumbs, crispy fried onions, or even chopped toasted pecans on top for a lovely textural contrast.
• Make it Smoky: For a savory, smoky twist, stir in four to five slices of crispy, crumbled bacon along with the spinach. The flavor is incredible!
• Change Up the Cheese: Feel free to experiment with the cheese. A good melting Gruyère or a sharp white cheddar would be fantastic substitutes for the Parmesan, adding a nutty or tangy flavor profile. This makes for a delicious creamed spinach variation.
• Add Some Artichokes: For a dip-inspired version, fold in a can of drained and chopped artichoke hearts at the end. It turns this side dish into something that could easily be served with tortilla chips or crackers.

What to Serve With creamed spinach

This rich and creamy side is a natural fit for any holiday spread, especially Thanksgiving. It’s the perfect companion to a classic roast turkey and mashed potatoes. I also love to serve it alongside a beautifully caramelized Roasted Acorn Squash, as the sweetness of the squash balances the richness of the spinach. For a simpler meal, this creamed spinach is also wonderful with a steak or served over a fluffy bed of Rice Pilaf.

How to Store creamed spinach

Storing leftover creamed spinach is easy, though it rarely lasts long in my house!

• To Store: Let the creamed spinach cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days.
• To Reheat: The best way to reheat it is gently in a saucepan over low heat. Add a splash of milk or cream to loosen it up as it warms, stirring occasionally until it’s heated through. I avoid the microwave, as it can sometimes make the sauce separate.
• Freezing: I don’t recommend freezing this dish. Cream-based sauces have a tendency to separate and become grainy when thawed, and you’ll lose that wonderful velvety texture.

Nutritional Benefits

Spinach is a powerhouse of nutrients, packed with vitamins K, A, and C. This delicious creamed spinach is a wonderfully comforting way to get some of those essential greens onto the holiday table in a way that everyone, including kids, will love.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you’ll need about 2 pounds of fresh spinach. Wilt it in a dry pan, then let it cool, squeeze out all the excess water, and give it a rough chop. This recipe for creamed spinach is delicious with either fresh or frozen.

Can I make this ahead of time?

Absolutely! This is a great make-ahead side dish for the holidays. Prepare it up to two days in advance, store it in the fridge, and just reheat it gently on the stovetop before serving. It saves so much time on the big day.

Why is my creamed spinach watery?

The number one culprit for watery creamed spinach is not squeezing enough moisture from the spinach. It holds a surprising amount of water! Squeezing it out with a clean kitchen towel is the most effective way to ensure a thick, creamy sauce.

Can I use a different cheese?

Of course! This creamed spinach recipe is very forgiving. Gruyère, white cheddar, or even a bit of Monterey Jack would be delicious substitutes for Parmesan. Use what you love and have on hand.

Conclusion

There’s something so special about placing a dish on the table that you know is filled with tradition and love. This creamed spinach recipe is more than just a side dish; it’s a piece of my family’s holiday story, and I hope it becomes a part of yours too. It’s proof that simple ingredients and a little bit of care can create something truly comforting and unforgettable.

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