Creamy Spinach Potato Mash
A super creamy spinach potato mash – a perfect side dish for fish, chicken, or just a poached egg.
Equipment
- cast-iron pan
Ingredients
Spinach potato mash
- 1.3 lb potatoes (600 g)
- 5.5 oz spinach (150 g)
- 0.5 cup hot milk (125 ml), or more if necessary
- 1 tablespoon butter
- 1 heaped tablespoon sour cream/creme fraiche/cream cheese optional but recommendable
- nutmeg some
- fine sea salt and pepper
Fish
- 4 fillets redfish or other fish of choice (e.g., pollack, pangasius, about 4.4 – 5.3 oz / 125 – 150 g each)
- 1-2 tablespoons all-purpose flour
- fine sea salt and pepper
- 1 tablespoon butter
- lemon to serve
Instructions
Spinach potato mash
- Peel and chop the potatoes. Cook in salted water. Five minutes before they are done, add the spinach and continue cooking until the potatoes are soft and the spinach wilted and cooked. Drain well.
- Mash the potatoes and the spinach, adding the hot milk and the butter. Add more milk if necessary to get your preferred consistency.
- Adjust the taste with sour cream/creme fraiche/cream cheese (if using), nutmeg, salt, and pepper.
Fish
- Sprinkle the fish fillets with salt and pepper and drag them through the flour. Pat the fish to remove the excess flour.
- Melt the butter in a cast-iron pan. Fry the fish fillets in the hot pan for about 2 minutes per side.
- Serve immediately with lemon, spinach and potato mash, and salad or other vegetables of choice.
Notes
The best potatoes to use for mash are starchy potatoes like Russet or Yukon Gold. You can also use any type of spinach, fresh or frozen.
Nutrition
Serving: 1gCalories: 509kcalCarbohydrates: 38gProtein: 40gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 9gCholesterol: 120mgSodium: 466mgFiber: 4gSugar: 2g
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