Mashed Potatoes with Spinach and Garlic
Servings
2Serving size
about 1 cupThis recipe can be multiplied and keeps well, refrigerated, for 3-4 days. This recipe also requires making Roasted Garlic.
Ingredients
| 3 quart Water |
| 1/2 pound Yukon gold potatoes |
| 1 tsp. Olive oil |
| 4 Ounces Fresh spinach (chiffonade) |
| 1 tsp.. Unsalted butter |
| 2 Tbsp Reduced fat buttermilk |
| 2 Tbsp 2% milk |
| 1/4 tsp. Salt |
| 2 clove Roasted Garlic |
Instructions
Quarter the potatoes and add them to the stock-pot.
Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.
Cook the potatoes about 15 - 20 minutes, until slightly soft in the middle. They should give when squeezed.
While the potatoes are cooking add the olive oil to a small skillet over medium high heat.
When the oil is hot add the spinach and reduce the heat to medium. Cook for about one minute until the spinach is wilted.
Remove from heat and drain water.
Add butter, buttermilk, milk and salt to the potatoes.
Mash the roasted garlic in a small dish until smooth.
Add the garlic to the potatoes and mash until creamy and the roasted garlic is well blended.
Fold in the cooked spinach.
Add ground black pepper to taste, then serve.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
The key to good mashed potatoes is in the buttermilk / milk combination. The buttermilk adds richness and tartness, with little to no fat, and the milk adds creaminess. The butter is used here only as a flavor enhancer.