Friday, September 25, 2009

Garlic Mashed Potatoes with Spinach

Ooo-weee. These were mighty good. Whenever I've made garlic mashed potatoes, I've always just added fresh garlic to the potatoes- and I always felt like the garlic flavor was maybe there, but not that strong. Melting the butter and sauteeing the garlic really brought out the garlic flavor! The potatoes had a great flavor, and resulted in light and fluffy buds. This was also a "sneaky" way to add that vegetable into a well-loved side. I only included 1 box of spinach, as I didn't want it to overpower the mashed potatoes, and it turned out perfect. I paired these potatoes with this meatball recipe, and it was a perfect pair.

Ingredients:
4 large Idaho potatoes, peeled and diced
2 boxes chopped spinach, defrosted (Used 1 box)
4 Tbsp butter
4 cloves garlic, finely chopped (Used 6 cloves)
1/2 cup cream
Salt and pepper
1/4 teaspoon freshly grated nutmeg
Handful of parmesan cheese (my addition)

Directions:
1. Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes.
2. While the potatoes are cooking, squeeze the water from spinach in a clean dish towel.
3. Drain potatoes and remove from pot.
4. Melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes.
5. Stir in cream, add the spinach, separating the greens as you do.
6. Season greens with salt, pepper and nutmeg.
7. Add potatoes to the pot and mash to desired consistency.

Source: Rachael Ray

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