Parmesan and spinach mashed potatoes

From issue #7.
Photography by Photography by Aaron McLean.


1 kilo floury potatoes, eg Agria
500 grams spinach, washed and dried
½ cup hot milk
½ cup finely grated parmesan
50 grams butter


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