Potato and Spinach Puree

Name: Potato and Spinach Puree
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g Potatoes; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Butter; 250 g deep-frozen cream spinach (portioned); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g Potatoes
1 Onion
1 Garlic clove
2 TABLESPOONS Butter
250 g deep-frozen cream spinach (portioned)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Peel and wash the potatoes and cut them roughly into pieces. Cover and cook in boiling salted water for about 20 minutes. Meanwhile peel onion and garlic and chop finely. Heat the fat in a pan.
2
Fry the onion and garlic until transparent. Add undefrosted spinach and heat over low heat, stirring several times for about 10 minutes. Bring to the boil briefly. Season with salt, pepper and nutmeg.
3
Drain the potatoes and press them through a potato ricer. Mix potatoes and spinach and season with salt, pepper and nutmeg again. Form the puree into dumplings and arrange on plates.