Spinach hotchpotch
Preparation method
Boil the potatoes until done and drain them. Make a nice puree with the milk and oil. Add the spinach, sun-dried tomatoes, cheese and mustard and stir well.
Serve with extra mustard.
Ingredients
- 1 kg floury potatoes, peeled and cut into small cubes
- splash of milk
- 1 tbsp olive oil
- 500 g spinach, coarsely chopped
- 1 tbsp sun-dried tomatoes, chopped
- 100 g parmesan cheese, grated
- 2 tbsp Marne Dijon mustard
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