Kartoffelpüree mit Spinat

Zutaten

• 4 cups fresh baby spinach (packed and roughly chopped)
• 4 cloves fresh garlic, minced
• 2 1/2 pounds Russet potatoes (peeled and cut into 1-inch cubes)
• 1 cup half-and-half (plus more as needed)
• 8 tablespoons unsalted butter (divided)
• Garlic powder (to taste)
• Salt and pepper (to taste)

Zubereitung

1. 1

   Bring a large pot of water to a boil, enough to fully submerge the potatoes. Then, add the potatoes and bring back to a boil. Cook over medium heat for about 20 minutes or until fork tender. Drain.

2. 2

   Press the cooked potatoes through a potato ricer. This will make them extra fluffy and smooth. Set aside.

3. 3

   In a microwave-safe bowl, melt the remaining 6 tablespoons of butter with half-and-half until melted and warm. Set aside.

4. 4

   In the medium pot, sauté the minced garlic with 2 tablespoons of butter over medium heat. Then cook the spinach until just softened, just a few minutes. If there's any excess moisture, absorb that with paper towel.

5. 5

   Add the riced potatoes into the pot with the spinach. Then, add in the melted butter and half-and-half liquid mixture, and stir everything until creamy and evenly combined. If needed, add more half-and-half.

6. 6

   Season generously with salt, pepper, and garlic powder. Enjoy!