Mustard and Spinach Smashed Potatoes
These creamy mashed potatoes with mustard and spinach offer a flavorful twist to your classic comfort food! Packed with nutrients and full of flavor.
Equipment
- measuring spoons,
- Potato masher
Ingredients
- 2½ pounds 1140 g red potatoes
- 1 pound 455 g spinach (frozen or fresh)
- 3 tablespoons 35 g stone-ground mustard
- ¼ cup 60 g nondairy sour cream, store-bought or homemade
- ¼ cup 56 g nondairy butter
- Salt to taste
- Pepper to taste
Instructions
- Cut the potatoes into chunks.
- Leave the skin on or peel, based on your preference.
- Boil the potatoes in salted water until fork-tender.
- If using frozen spinach, cook according to the package instructions.
- If using fresh spinach, cook it down in a large pot until it reduces to about 3 cups.
- Drain and set aside.
- Drain the potatoes and return them to the pot.
- Add the cooked spinach, mustard, sour cream, butter, salt, and pepper.
- Mash until the desired consistency is achieved.
Notes / Tips / Wine Advice:
Wine advice:
Pair with a light, refreshing white wine like Pinot Grigio or a Chardonnay to complement the creamy and tangy flavors.
Pair with a light, refreshing white wine like Pinot Grigio or a Chardonnay to complement the creamy and tangy flavors.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 35 g | Protein: 4 g | Fat: 6 g | Sugar: 2 g | Salt: 0.5 mg
