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