Seeded mustard and spinach potato mash
Seeded Mustard and Spinach Potato Mash combines creamy potatoes with tangy mustard and vibrant spinach for a flavorful side dish. This recipe is simple, making it a perfect accompaniment to various main courses.
Cook time 40 min
Prep time 15 min
Ingredients:
5 potatoes1/2 cup milk (1% fat)
1 tbsp mustard
2 cups spinach
Seeded Mustard and Spinach Potato Mash is a delicious and nutritious twist on classic mashed potatoes. This recipe combines the creamy texture of potatoes with the tangy flavor of mustard and the vibrant green goodness of spinach. It's a perfect side dish that pairs well with a variety of main courses, from grilled meats to vegetarian options.
Instructions:
- Peel the potatoes and cut them into evenly sized chunks. This ensures they cook evenly.
- Place the potato chunks in a large pot and cover them with cold water.
- Add a pinch of salt to the water to enhance the flavor.
- Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are tender when pierced with a fork.
- While the potatoes are cooking, wash the spinach leaves thoroughly and pat them dry.
- Roughly chop the spinach.
- In a small saucepan, gently heat the milk over low heat until it is warm, but not boiling. This will make it easier to incorporate into the potatoes later.
- Once the potatoes are tender, drain them well in a colander.
- Return the drained potatoes to the pot or place them in a large mixing bowl.
- Use a potato masher or a fork to mash the potatoes until smooth.
- Add the 1 tablespoon of mustard to the mashed potatoes and mix well to combine.
- Stir in the warm milk a little at a time, mashing as you go, until you reach your desired consistency.
- Fold in the chopped spinach. The residual heat from the potatoes will wilt the spinach nicely as you mix it in.
- Taste the mash and season with salt and pepper to your preference.
- Serve the Seeded Mustard and Spinach Potato Mash hot as a delicious side dish for any meal.
This Seeded Mustard and Spinach Potato Mash is a delightful blend of creamy, tangy, and nutritious elements that make it a standout side dish. Simple to prepare yet rich in flavor, it's sure to become a favorite at your dining table. Serve it alongside your favorite proteins or enjoy it as a hearty vegetarian option.
Seeded mustard and spinach potato mash FAQ:
The potatoes are done when they are tender and easily pierced with a fork, usually after 15-20 minutes of simmering. Ensure all pieces are uniform in size for even cooking.
Yes, you can substitute the 1% milk with any milk you prefer, such as whole milk, almond milk, or oat milk. Adjust the amount according to your desired creaminess.
Store any leftover potato mash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if it thickens.
If you don't have mustard, you can substitute with a bit of mayonnaise or skip it altogether for a simpler flavor. You may also consider adding other seasonings like garlic or herbs.
A large pot is recommended to allow enough space for the potatoes to be fully submerged in water, helping them cook evenly. A pot holding at least 4-6 quarts is suitable.
Tips:
- Ensure the potatoes are cut into evenly sized pieces for uniform cooking.
- Boil the potatoes until they are very tender; this makes mashing easier and results in a smoother texture.
- For a richer flavor, you can use whole milk instead of 1% fat milk.
- Wilt the spinach in the microwave or on the stovetop before adding it to the mash to avoid excessive liquid.
- Mix in the mustard gradually and taste as you go to adjust to your preferred level of tanginess.
Nutrition per serving
4 ServingsCalories 210kcal
Protein 7g
Carbohydrates 45g
Fiber 6g
Sugar 3.65g
Fat 0.73g
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