Tuesday, September 27, 2011

Garlic Spinach Mashed Potatoes

I don't know about you, but I love spinach mixed up in mashed potatoes.  You've probably seen Rachael Ray slinging the two together.  There is a reason she keeps including the combo into her menus.  It seriously is delicious.  Also, it is a great (and easy) way to include more dark greens into you diet.  Or if you have a picky eater at the table, they will be hard pressed to say no to these, especially if you throw a little cheese into them.  I know only one person who doesn't love mashed potatoes and that is because she is weird.

And it may seem strange to mix in fresh basil to mashed potatoes, but that herby hint of flavor is so good.  You don't have to do it.  I do suggest you give it a try, though.

Garlic Spinach Mashed Potatoes
4 med potatoes (about 1 1/2 lbs)
2 med cloves of garlic, peeled and crushed
5 oz frozen chopped spinach, thawed and most of water squeezed out
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh basil (optional)
1/4-1/3 C milk
1 Tbsp butter or extra virgin olive oil
salt and pepper

   Cut potatoes into large chunks.  (Leave skin on or peel it off, whatever you like.  I leave it on.)  Cover with water in a large pot, add the garlic,  and liberally salt.  Bring to a boil.  Boil for 15-20 minutes until potatoes are tender.  Drain off water.  Return to pot (with garlic cloves.)
   Add butter (or oil), some milk and the spinach.  Mash with a potato masher to desired texture adding more milk if needed.  Fold in herbs.  Salt and pepper to taste.
   Serves 4.
Perfect with pork and zucchini  


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