Ingredients:
2–3 medium Yukon
Gold potatoes, peeled and chopped
1/2 bunch Alstede Fresh spinach, cleaned and torn
3 tbsp. olive oil
3–4 garlic cloves, minced
Instructions:
Boil potatoes in salted water until nearly tender. Add
spinach to the pot and cook until wilted.
Meanwhile, sauté garlic in olive oil until golden, then
remove from heat.
Drain the potatoes and spinach, transfer to a plate, and
mash with a fork. Drizzle with garlic oil and mix until
smooth.
Tips:
For a richer mash, add butter or sour cream.
Leftover Idea:
Form mash into patties, pan-fry until golden, and top with
a poached egg and hollandaise for a tasty brunch or light
dinner.
