Creamed Mashed Potatoes With Spinach, Comfort Food Yummy!

(photograph © Kiwidutch)

Company’s coming and you want to serve something that’s reminiscent of Comfort Food but not plain and boring.

Lot’s of people love spinach, and many more love mashed potatoes.

Ever thought of combining the two?

Just the addition of some cream, (or substitute skim milk if you want it lighter) and you can throw together a good-old-favourite with an up-market  twist.

Even better, it’s easy to make ahead and heat up in the oven if you want and if you are on a budget it’s cheap too.

Oh… and it tastes great too!

Creamed Mashed Potatoes With Spinach

Ingredients:

2 lbs boiling potatoes, peeled (preferably Yukon Gold)
1/2 cup heavy cream (or skim milk)
3 tablespoons unsalted butter

(photograph © Kiwidutch)

1 teaspoon salt
1/2 teaspoon black pepper
4 ounces baby spinach (6 cups)

grated cheese (optional)

Method:

Cover potatoes with salted cold water by 1 inch in a large saucepan and simmer, uncovered, until tender, 20 to 30 minutes.

While potatoes are simmering, bring cream, butter, salt, and pepper to a simmer in a small saucepan. Remove from heat and keep warm, covered.
Drain potatoes in a colander and cool slightly then mash in large saucepan.

Stir spinach into warm cream, tossing to coat, and when slightly wilted (after about 1 minute), immediately add to potatoes.Mash potatoes until almost smooth.
Serve immediately.

- If you are making this in advance, spoon it into an oven dish and heat for about 30 minutes at 200C (400F) The oven dish version is also nice with a sprinkling of grated cheese on top, but that’s an optional extra.

Easy Farmstand Fresh Cream of Tomato Soup

I had some major dental work done a while back and since I couldn’t eat solid food for a while, Hubby bought me some tomato soup at the supermarket. Yes, it tasted good, but I was rather shocked to see just how many preservatives etc there were in it.

I ate the stuff Hubby bought because I had a face swollen up like a football and pain relief/bed were considerably greater priority’s than food, but now that I think about it (and with the next stage in my dental implant treatment pending) I’m looking to something a lot more organic, and less chemically complicated to help me during my next recovery period.
I’d like to share the Recipezaar recipe that earned 5 stars from me when I made it.  I’ve posted  it here with the kind permission of Zaar member ” Muffin Goddess” and the recipe number is Recipe #170483. (Serves 4)

If you make it, I’m sure she would appreciate a review, here’s the link:

http://www.recipezaar.com/Easy-Farmstand-Fresh-Cream-of-Tomato-Soup-170483

(photograph © Kiwidutch)

Ingredients:

2 cups chicken broth
4 cups ripe tomatoes, peeled, seeded and chopped (approx. 5 large tomatoes)
1/3 cup coarsely chopped sweet onion
1/2 cup coarsely chopped celery (I usually use about 3 large ribs)
1/2 teaspoon sugar
1/2-1 cup light cream
1 tablespoon fresh basil or fresh dill, chopped (optional)
salt, to taste
fresh ground pepper, to taste

Directions:

1. Place all ingredients except the cream and basil or dill (if using) in a large saucepan.
2. Simmer for approximately 30 minutes, or until veggies are soft.
3. Using an immersion blender, puree the veggie mixture to your preferred smoothness (I like to have some tomato chunks in it, so I leave it a little chunky. If I accidentally over-puree it, I’ll cheat and add a small can of diced tomatoes)
4. Add light cream (start with 1/2 cup and add more to taste — amount will depend on flavor of the tomatoes). Heat soup gently over low heat.
5. Before serving, stir in fresh herbs (if using), and season to taste with salt and pepper. Serve soup hot or chilled, whichever you prefer (hot is my preference)

If you can use tomatoes on the vine then I highly recommend it because the great taste difference to other tomatoes is immense. In little less than an hour you could have the best tomato soup in the neighbourhood…. or the province!