Spinach and Mashed Potatoes au Gratin
While they’re a bit on the labour-intensive side, we didn’t want to omit mashed potatoes from the holiday table. Our solution: an anti-stress version that doesn’t require an insanely smooth, puréed texture. It’s even okay if it has lumps! Prepare this dish in advance and, bonus, reheat in the oven that was used to roast […]
Ingredients
- 8 cups (1.4 kg) potatoes, peeled and cubed
- 1/4 cup (55 g) cold butter, cubed
- 3/4 cup (180 ml) milk
- 1/4 lb (115 g) raclette or other washed-rind cheese, thinly sliced
- 12 green onions, thinly sliced
- 2 tbsp butter
- 1/2 cup (125 ml) 15% or 35% cream
- 12 cups (280 g) baby spinach
- 2 tbsp (30 ml) melted butter
- 2 tbsp flat-leaf parsley, chopped
- 1 tsp fresh thyme leaves
Instructions
- In a large pot, cover the potatoes with cold water. Season with salt. Bring to a boil and let simmer for 20 minutes or until tender. Drain and return to the pot. With a potato masher, crush the potatoes with the butter. Gradually add the milk and purée until smooth. Season with salt and pepper. Keep warm.
While they’re a bit on the labour-intensive side, we didn’t want to omit mashed potatoes from the holiday table. Our solution: an anti-stress version that doesn’t require an insanely smooth, puréed texture. It’s even okay if it has lumps! Prepare this dish in advance and, bonus, reheat in the oven that was used to roast the turkey, while the bird rests on the counter before serving.