Mashed potatoes and squash with chopped spinach

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I’ve made mashed potatoes and squash before but not like this. This is Chilean charquicán meets Irish champ (poundies) in an unforgettable symphony of flavors and colors. So good with grilled meat.

But before the recipe, a tip. If you’re going to boil the potatoes and squash in the same pot, you have to give the potatoes a head start of five to seven minutes since they require a longer cooking time to reach that mushy stage that makes them perfect for this dish.

Recipe: Mashed potatoes and squash with chopped spinach

Ingredients

  • 2 c. of boiled potatoes
  • 2 c. of boiled squash
  • 1/4 c. (or more, if you like) of butter, cut into small pieces
  • salt and pepper, to taste
  • 1/2 c. of blanched and finely chopped spinach (see tips; I recommend squeezing out the water after blanching AND, again, after chopping)
  • 2 tbsps. of finely sliced scallions
  • 1/4 tsp. of grated garlic
  • milk, as needed

Instructions

  1. Mash the potatoes and squash while still very hot. Stir in the butter until melted. Season with salt and pepper.
  2. Stir in the chopped spinach, scallions and garlic.
  3. Pour in enough milk to reach the desired consistency. Some people prefer stiff; other prefer soft. You decide what you like. The amount of milk will determine the stiffness or softness.
  4. Taste again. Add more salt and pepper, as needed.
  5. This mashed potatoes and squash dish is a great siding for grilled or broiled meat or seafood. Or enjoy the dish by itself.

Preparation time: 5 minute(s)

Number of servings (yield): 4

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