Parmesan and spinach mashed potatoes
Photography by Photography by Aaron McLean.
INGREDIENTS
1 kilo floury potatoes, eg Agria
500 grams spinach, washed and dried
½ cup hot milk
½ cup finely grated parmesan
50 grams butter
METHOD
Peel and cut the potatoes into chunks. Cook in boiling, salted water until tender and drain well. Put them back in the pot and place over a low heat to drive off any moisture. Mash them or press through a potato ricer into a large bowl.
Wilt the spinach over high heat in a saucepan. Drain, squeeze out the excess liquid and roughly chop. Stir the spinach, hot milk, parmesan and butter into the potatoes and season well
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.