Mustard and Spinach Smashed Potatoes
Add some green to your mashed potatoes! This dish combines creamy potatoes with nutrient-rich spinach and a tangy mustard kick.
Equipment
- Large pot, Potato masher, Strainer
Ingredients
- 2½ pounds 1140 g red potatoes
- ¼ cup 56 g nondairy butter
- ¼ cup 60 g nondairy sour cream
- 1 pound 455 g spinach (frozen or fresh)
- 3 tablespoons 35 g stone-ground mustard
- Salt to taste
- Pepper to taste
Instructions
- Cut the potatoes into chunks, peeling if desired.
- Boil potatoes in salted water until fork-tender.
- If using frozen spinach, cook according to package instructions.
- If using fresh, cook in a large pot until reduced to about 3 cups.
- Drain and set aside.
- Drain the potatoes and return them to the pot.
- Add the spinach, mustard, sour cream, butter, salt, and pepper.
- Mash until the desired consistency is reached.
Notes & Wine Advice
Serving Tip:
Serve warm as a side dish to roasted vegetables or grilled plant-based protein.
Wine Advice:
A crisp Sauvignon Blanc or a light Pinot Noir complements the mustard and spinach flavors well.
Nutrition values
Calories: 190 kcal | koolhydraten: 35 g | Eiwitten: 5 g | Vet: 6 g | Suiker: 2 g