Search

Creamed potato with spinach and cheese

(0 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Creamed potato with spinach and cheese
Creamed potato with spinach and cheese
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This potato dish would make a hearty vegetarian supper dish served with freshly cooked vegetables. Mixed with the warming, creamy cheese, this dish is the perfect winter warmer and can be used for so many different dishes. You can bulk it up with chunky vegetables for a hearty, filling dinner, or use it as a delicious base for serving grilled chops or as a tasty twist for bangers and mash. With only 15 minutes prep time too, it's a winner if you don't have hours to rustle something up.

Ingredients

675g all purpose potatoes
Salt and freshly ground black pepper
3tbsp double cream or milk
25g butter or margarine
500g baby spinach
1 medium leek, trimmed and shredded
100g mature Cheddar cheese, grated

Mix sweet potato or parsnip chunks with the potatoes whilst cooking for a sweeter flavoured mash, perfect for serving with pork.

Method

  1. Peel the potatoes and cut into chunks . Put in a saucepan and cover with water. Add a pinch of salt and bring to the boil. Cook for 10-12 mins until tender. Drain well and cool for 10 mins, then return to the pan.
  2. Mash the potatoes with the milk and butter until smooth and creamy. Season to taste, the spoon into an ovenproof dish, cover and keep warm.
  3. Meanwhile, rinse the spinach and pack into a saucepan whilst still wet. Mix in the leek and plenty of seasoning. Heat until steam rises, then cover and cook gently for 5-6 mins until tender and wilted. Drain very well by pressing against the sides of a colander.
  4. Preheat the grill to a medium/hot setting. Arrange spinach on top of the potato to cover it and sprinkle with cheese. Put the dish under the grill and cook for 4-5 mins until bubbling and lightly golden. Serve immediately.

Your rating

Average rating

  • 0
(0 ratings)

Your comments

comments powered by Disqus

FREE Newsletter