Pomme De Terre, épinard Et Fromage (potatoes, Spi... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Enough ham for a bit; and almost enough cheese. What to cook? I decided to take a walk through the open air market in town to see if an idea was waiting. No inspiration but I did find one small bunch of young spinach. Read more . It wasn’t big enough to do anything serious with but fresh spinach is so rare here I bought it anyway. Touring the “Supermarket”, I decided on southern fried chicken & mashed spuds; but that’s not what this is about. What to do with the spinach? Steamed it wasn’t going to be more than 4 or 5 tablespoons worth. Bien entendu, la adhésion; “Pomme de terre, épinard et fromage”. This is so un-inspired I had to give it the fancy French name. Ingredients:
• enough potatoes to make about three cups of mashed. |
• 1/4 cup warm milk. |
• 2 tbs butter, room temp or melted. |
• about 4 tbs chopped spinach. |
• 2 tbs fresh parmesan cheese flakes; a bit less of the dried stuff. sub another cheese sure. |
• salt & fg pepper to taste. |
Directions:
1. 1. Cook the spuds the way you usually would for mashed potatoes.
2. 2. While the spuds are cooking, wash & chop the spinach.
3. 3. When the spuds are done, drain & return to the pan.
4. 4. Quick as you like, add the spinach, butter, milk & cheese.
5. 5. Mash the spuds until smooth. You may need to add a bit of milk here.
6. 6. Add the salt & FG pepper and stir.
7. 7. Cover & let sit a few minutes.
8. 8. Serve.
9. If you really have to have your spinach cooked more than the hot potatoes are going to do you can steam it a bit before you add it to the spuds. Actually, I wouldn’t have minded having a bit more spinach with this. So, if that thought has crossed your mind, go for it.
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