Spinach Mashed Potatoes - fluffy and creamy mashed potatoes loaded with baby spinach, herbs and feta
Boil or microwave your potatoes until they are tender, about 20 - 25 mins depending on the size of your chunks of potato, then drain. Allow to steam dry for a minute or two, then place back in the pot/bowl they came out of, which should by now have steamed dry as well.
Mash potatoes using a potato masher, potato ricer or fork to your desired consistency. Add butter, sour cream, powdered garlic, and lemon zest then mix lightly to incorporate and melt butter.
Add milk 1 tbsp at a time until you reach your desired consistency, then fold through parsley, chives, shallots & baby spinach. If you boiled your potatoes on the stove in step 1, then transfer your potato mixture to a microwave safe bowl/dish.
Microwave potato mixture on high for 2-3 mins or until well heated, then fold through crumbled feta, add salt & pepper to taste and serve.
The variety of potato I used in this dish is Coliban, but Sebago (they are both common in Australian supermarkets) would also work well. What you are looking for is floury potatoes.
Putting the finished (or in this case nearly finished) mash in the microwave is my secret for adding some fluff to your mash. When you microwave the potato mixture, not only does it get hot but I find that it tends to puff up a bit. You have also just added a big bunch of cold greens to your mixture, so it will need heating.
It's up to you if you boil or microwave your potatoes, you could steam them too if you want.
The reason I have been a bit vague with the amount of milk is because it depends on your variety of potato as well as how you like your mash consistency wise. The reason I suggest adding it 1 tablespoon at a time is because once it goes in, you can't get it out! We have all been there - loose mash!
I have only added seasoning at the end (after you add the feta) because feta itself is a bit salty, so you don't want to over season.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*