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
Related Content
latest issue:
Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.