Spinach is a wonderful addition to mashed potatoes.
Spinach gives color and vitamins to mashed potatoes. Pasi Liesimaa
Spinach can be said to be a real health bomb. It provides a large amount of important vitamins and minerals, such as vitamin K, vitamin A, vitamin C and folate. Spinach is an excellent source of iron, magnesium and potassium.
Mashed potatoes, on the other hand, are a perennial favorite in home cooking. It is a potato dish that everyone loves.
When you combine these two, you get nothing but super delicious food.
Chef Risto Mikkola reminds me that the best mashed potatoes come from Puikula, but of course other floury potatoes will work too.
The reason for Puikula’s excellence is the variety’s good ability to absorb fat. Mikkola reveals the secret about gourmet mash in restaurants.
– From Puikula, you can get such a good pot juice that it doesn’t make any sense. It has a kilo of potatoes and a kilo of butter. The peeled and boiled potato is mashed while hot. Then you start adding butter to it and mixing vigorously at the same time. Butter is added and added until the potato cuts, i.e. does not accept any more. Then a little warm milk is added to the potato. The rest is on the table.
There is butter and cream in this mash as well. According to Mikkola, mashed potatoes don’t taste like mashed potatoes without them. And the taste is, as in restaurant purees, insanely good.
Spinach mashed potatoes
1 kg of floury potatoes
100 g of butter
2 dl cream
0.5 tsp of salt
100 g of fresh spinach
1. Peel and boil the potatoes in salted water until cooked. Drain and steam dry for a while without the lid.
2. Boil cream and butter in a pot. Put the spinach in a blender and pour the cream-butter mixture over it and blend until smooth.
3. Mash the potatoes, add the butter-cream-spinach mixture in parts and season with salt.