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Spinach Mashed Potatoes with Beluga Lentils
Recipe Intro From scusatema

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A little springy, a lot of comfort ⠀ -@scusatema

Recipe

Yield: Serves or Makes serves 4
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ingredients

  • 4 cups baby spinach
  • 2 pounds yukon gold potatoes, peeled and chopped
  • grated parmigiano, to taste
  • 2 tablespoons butter, divided
  • Splash of heavy cream or milk
  • 2 cups cooked beluga lentils
  • Sour cream, to taste
  • extra virgin olive oil, as needed
  • a sprinkle of flax seeds (optional)
  • fresh mint (optional)

Method

  • Step 1

    Add potatoes to a large stock pot and cover with cold water by 1 inch. Add a generous pinch of salt to the water and bring to a boil. Reduce heat and simmer until potatoes are fork tender, about 20 minutes. Drain potatoes, then mash with milk and 1 tbsp of butter. 

  • Step 2

    Meanwhile, briefly sauté spinach with remaining butter until it is wilted and bright green. Season with salt and pepper. Remove from heat and stir in a good amount of grated parmigiano. Puree the spinach, then fold it into the mashed potatoes.

  • Step 3

    To assemble the bowls, add a dollop of spinach mashed potatoes to the bottom of a bowl, then top with a scoop of cooked lentils, sour cream to taste and a drizzle of olive oil. Top with a sprinkle of flax seeds and fresh mint, if desired. 

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