Spinach-Infused Mashed Potatoes
Serves: 2
Iva Padberg
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil1 cup
Red Bell Pepper (diced)1 cup
All-Purpose Flour2 cups
Chicken Broth90 g
Baby Spinach Leaves1 cup
Grated Parmesan Cheese2 tbsps
Bacon Bits1 tbsp
Garlic (minced)2 tbsps
Butter1 cup
Cream1
SaltDirections:
1
Place the potatoes into a large pot and cover with salted water
2
Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes
3
Drain and allow to steam dry for a minute or two
4
Meanwhile, heat the olive oil in a saucepan over medium heat
5
Stir in the red and yellow bell pepper, and cook until the peppers begin to soften, about 3 minutes
6
Stir in the flour, and cook for 3 minutes more
7
Pour in the chicken broth, and bring to a boil over medium-high heat
8
Reduce heat to medium-low and simmer gently for 15 minutes
9
Season to taste with black pepper
10
Once the potatoes have finished draining, return them to the pot along with the baby spinach, Parmesan cheese, bacon bits, and garlic; mash until smooth
11
Fold in the butter and cream until incorporated and season to taste with salt and pepper
12
Serve the mashed potatoes alongside the bell pepper gravy