Mashed potatoes are not my specialty. They are more than just “not my specialty” – they are my arch nemesis! I just can’t seem to master them. They usually come out gluey or lumpy or both all at the same time!
I think making mashed potatoes are a lesson in patience (which I am short on) and require some amount of technical ability. You need to put the peeled (patience needed) potatoes into the big pot of cold water and bring it all up to boil together (more patience) for the potatoes to cook evenly. You really should warm up whatever dairy product you are adding – milk, cream etc. Don’t over mash and make sure you season liberally.
For Christmas lunch – I decided to be patient with my mashed potatoes and I was rewarded with lovely, creamy, perfect mashed potatoes!
And then I added a few things…
Some roasted garlic cloves. Some grated Parmesan cheese…Some chopped spinach. Yup, chopped spinach. I thought the chopped spinach would be a fun “mash-up.” Like having creamed spinach and garlic mashed altogether.
While my mother and I thought it was tasty, my husband did not! Weird because cooked spinach is one of the few veggies he really likes and he likes mashed potatoes very much. So what’s not to love about mixing the two?
Ingredient list to fill a 9×13 baking dish
5 lbs Yukon gold potatoes – peeled and cut into similar sized pieces.
3-6 large garlic cloves – roasted and mashed
1 box of chopped spinach ( 9 oz +/-) defrosted and squeezed of excess water.
1/2 stick salted butter
1 cup whole milk – warmed
1/3 cup Parmesan cheese, grated
1 tb “Better Life Foods” Depot spice ( or more to taste)
Ground black pepper and additional salt to taste