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Categories:
potatoes gold potatoes garlic peppercorns bay leaf thyme salt olive oil butter cream salt basil fresh spinach basil olive oil salt
Viewed: 31 - Published at: 9 years agoIngredients
- For the potatoes
- 3 pounds yukon gold potatoes
- 4 cloves garlic
- 8 peppercorns
- 2 bay leaf
- 2 teaspoons dried thyme
- 1 tablespoon sea salt
- 3 tablespoons olive oil
- 3 tablespoons butter
- half and half or cream to taste
- salt and pepper to taste
- For the spinach and basil
- 12 ounces fresh spinach
- 1 cup packed basil leaves
- 2 tablespoons olive oil
- salt and pepper to taste
Method
- In saucepan combine potatoes, garlic, peppercorns, bay leaves, thyme, and sea salt. Cover with cold water, bring to boil then reduce heat and simmer until tender. When tender, turn the heat off the potatoes and let stand in the saucepan. Do not drain for at least 20 minutes.
- When you are ready, drain potatoes and use a potato masher to smash potatoes.
- Add olive oil and butter and stir. Add cream or half-n-half to make the consistency you prefer. Season to taste with salt and freshly ground pepper.
- Heat olive oil in heavy skillet over medium heat and add spinach, and toss and cook for several minutes until softened but still green.
- Transfer spinach to strainer set over bowl, allowing to drain.
- When spinach has completely drained, chiffonade basil and toss with spinach.
- Layer spinach/basil mixture over potatoes and serve.
- Potatoes and spinach can be made 2 hours ahead if you let stand separately at room temperature. You can rewarm the potatoes adding more cream to moisten as needed.
