Creamed Mashed Potatoes With Spinach |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Boy, do we loves potatoes and spinach. When I came across this recipe from Gourmet from 2001, I had to make it, and darn, if it isn't GREAT. I have made a few adaptations, but this is pretty close to the original. Cooks Notes: You may wish to substitute the heavy cream with 1 or 2% milk, I have even used non fat sour cream and thrown in a few cloves of roasted garlic. Ingredients:
2 lbs boiling potatoes (preferably yukon gold) |
1/2 cup heavy cream |
3 tablespoons unsalted butter |
1 teaspoon salt |
1/2 teaspoon black pepper |
4 ounces baby spinach (6 cups) |
Directions:
1. Cover potatoes with salted cold water by 1 inch in a large saucepan and simmer, uncovered, until tender, 20 to 30 minutes.
2. While potatoes are simmering, bring cream, butter, salt, and pepper to a simmer in a small saucepan. Remove from heat and keep warm, covered.
3. Drain potatoes in a colander and cool slightly. Peel potatoes and mash in large saucepan.
4. Stir spinach into warm cream, tossing to coat, and when slightly wilted (after about 1 minute), immediately add to potatoes. Mash potatoes until almost smooth. Serve immediately.
|
|