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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 3 |
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A recipe that has come to be from trial and error. The whole family approve which is how I know it is a good dish. Cooking time includes time to boil potatoes Note: We dont use butter, we use flora buttery. Ingredients:
4 medium potatoes |
3 tablespoons reduced-fat sour cream |
3 tablespoons skim milk |
3 tablespoons butter (we use flora pro-activ) |
100 g spinach, roughly torn |
4 spring onions, chopped |
1 pinch nutmeg |
salt (to season) |
pepper (to season) |
Directions:
1. Chop the potatoes into cubes and boil till tender. (15-25 mins depending on size of cubes).
2. Strain off all water and let potatoes sit uncovered for 5 minutes.
3. Add 2 tbsp butter, all the milk and sour cream whilst mashing the potatoes, season to taste with pinch nutmeg, using salt and pepper to your own taste.
4. Mix in the spinach and spring onions, then pop in a suitable oven dish.Comb with a fork to leave furrows, spread remaining butter over lightly then pop in the oven at Gas Mark 5, 375 Fahrenheit, 180C for 30 minutes.
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