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Categories:
baking potatoes milk powdered nonfat milk unsalted butter xanthan gum kosher salt freshly ground black pepper garlic Feta cheese
Viewed: 29 - Published at: a year agoIngredients
- 3 pounds baking potatoes, peeled and cubed
- 1/2 cup fat-free milk
- 1/2 cup powdered nonfat milk
- 1 cup unsalted chicken stock
- 3 tablespoons unsalted butter
- 1/2 teaspoon xanthan gum
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large garlic clove, grated on a microplane grater
- 1 10-ounce package frozen whole-leaf spinach, thawed
- 2 ounces crumbled feta cheese
Method
- Place potatoes in a Dutch oven. Cover with cool water to 2 inches above potatoes. Bring to a boil; reduce heat, and simmer 15 minutes or until very tender. Drain.
- Pour fat-free milk into Dutch oven; gradually whisk in powdered milk. Heat over medium heat until warm (about 2 minutes), stirring constantly with a whisk until powder dissolves and mixture is slightly thickened. Remove from heat.
- Press potatoes through a ricer into pot with milk mixture. Cover and keep warm. (There's no need to stir together yet; you can leave it as is.)
- Combine stock and butter in a small saucepan; cook over medium-high heat until mixture simmers and butter melts. Remove saucepan from heat; whisk in xanthan gum until mixture is thick and emulsified.
- Pour stock mixture over potato mixture; sprinkle with salt, pepper, and garlic. Stir well to combine.
- Squeeze thawed spinach superdry in a clean kitchen towel. Stir spinach and crumbled feta cheese into potatoes. Serve soon for creamiest results.
