Ingredients
- 1kg Vivaldi potatoes, peeled, chopped
- 40g butter, chopped
- 125ml (1/2 cup) milk, warmed
- 1 tablespoon wholegrain mustard
- 50g baby spinach leaves
- Butter, extra, to serve
Directions
- Step 1
Place the potato in a saucepan and cover with cold water. Bring to the boil over medium heat and cook for 25 minutes or until tender. Drain. Return to the pan. Cook over low heat for 2-3 minutes or until dry. Use a potato masher to mash until smooth. Gradually mash in the butter and milk. Season with salt and white pepper.
- Step 2
Swirl through mustard and spinach until just wilted. Top with extra butter.
Serving size: 4
Recipe courtesy of taste.com.au