Spinach Mashed Potatoes

Ingredients

• Beef150 g
• Potato1 medium (180 g)
• Spinach1/2 cup (15 g)
• Butter1/2 tablespoon (15 g)
• Milk2 tablespoon (30 ml)
• Nutmeg1 pinch (1 g)
• Cumin1 pinch (1 g)

Instructions

1. 1

   Step 1

   For this recipe preferably use lean cuts.

2. 2

   Step 2

   Place a pot filled with water over high heat. While boiling, peel and dice the potato.

3. 3

   Step 3

   Once the water is boiling, add the potatoes. Let boil for 12 minutes. Remove, drain and set aside.

4. 4

   Step 4

   Next, add the spinach for 30 seconds. Remove, drain and set aside.

5. 5

   Step 5

   Place a pan over high heat. While heating, season the beef with cumin, salt and pepper to taste.

6. 6

   Step 6

   Pour the oil and cook on both sides for 3-4 minutes per side over medium heat. Cooking time will also depend on the thickness of the piece.

7. 7

   Step 7

   Squeeze the spinach until all the water is removed.

8. 8

   Step 8

   Place the spinach with the milk in a blender and blitz. Season with nutmeg and salt and pepper to taste.

9. 9

   Step 9

   Mix the potato with the butter and the spinach mixture. Mash until creamy and season with salt.

10. 10

    Step 10

    Place the mashed potatoes with the beef on a plate.

11. 11

    Step 11

    Optional: Add green leaves (spinach, lettuce and/or arugula) on top of the beef, seasoned with lemon juice, salt and pepper.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Spinach Mashed Potatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.