Saturday, 7 April 2012

Spinach & ricotta mash


400g spinach, 150g ricotta, 1/4 nutmeg, 2 Maris Piper potatoes 
Serves: 4 preparation: 25 minutes

Mashed potato is without a doubt my favourite food. It is the ultimate in comfort and is wonderfully versatile. Much like everything goes with toast, in my humble opinion you can add pretty much anything to mashed potato from citrus to cheese to spices to vegetables and it will still be absolutely divine. This spinach & ricotta mash forms the basis of another recipe - Spinach & Ricotta Knish but is lovely just as it is.

1) Peel and dice the potatoes, then boil in hot salted water for 20 minutes.

2) Whilst the potatoes are cooking, blitz the spinach in a blender as fine as you can get it. Add the ricotta, black pepper and grated nutmeg and pulse through.

3) Drain the potatoes and add to the blender, blitzing for a few seconds until the potato is smooth.

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