Irish Potatoes & Greens
Why I Love This Recipe
Ingredients You'll Need
3 medium Pontiac potatoes, peeled and halved
6 teaspoons unsalted butter
500g English spinach, trimmed, washed and drained
1/2 cup salt reduced chicken stock
1 teaspoon fresh thyme leaves
3/4 cup light sour cream
1/2 cup skim milk
1/2 teaspoon salt
1/2 teaspoon black pepper
Directions
Preparation Time: 35 minutes
Baking time: 20 minutes
Serves 4
3 medium Pontiac potatoes, peeled and halved
6 teaspoons unsalted butter
500g English spinach, trimmed, washed and drained
1/2 cup salt reduced chicken stock
1 teaspoon fresh thyme leaves
3/4 cup light sour cream
1/2 cup skim milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1. Bring a large pan of water to the boil over a high heat. Add potatoes, reduce heat to medium, cover and boil for 15 minutes or until fork tender.
2. Meanwhile, in a large frying pan, melt 3 teaspoons butter over a medium heat. Add spinach, stock and thyme to pan; cook, stirring frequently, until spinach is tender, about 5 minutes. Remove from heat.
3. Drain potatoes in a colander. Return potatoes to the warm pan. Using an electric mixer set on medium speed, or a potato masher, beat or mash potatoes until smooth. Stir in sour cream, milk, salt and pepper. Add spinach mixture. Mix well.
4. Preheat oven to 190C. Spray a medium baking dish with vegetable oil cooking spray. Spoon mixture into prepared dish. Dot top with remaining butter. Bake until top is golden, about 20 minutes. Serve immediately.
VARIATION
Substitute 500g kale, when available, or 500g silver-beet for the spinach.
COOK'S TIPS
Store fresh spinach in a sealed, plastic, long life bag covered with a paper towel in the crisper section of the refrigerator. It will keep well for 1 week.
To prepare spinach mixture, simmer the spinach in stock just until tender, stirring frequently for even cooking. Over cooking results in limp, soggy greens.
Recipe from Quick, Light & Delicious
