Author Notes
We love smashed potatoes and spinach and basil are such wonderful companions this recipe is now a favorite. The depth in flavor comes from adding spices when boiling the potatoes. This recipe is based on an idea from Olive-Oil-Mashed Potatoes with Spinach and Basil in April 2011 Bon-Appetite. —SKK
Ingredients
- For the potatoes
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3 pounds
yukon gold potatoes
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4
cloves garlic
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8
peppercorns
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2
bay leaf
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2 teaspoons
dried thyme
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1 tablespoon
sea salt
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3 tablespoons
olive oil
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3 tablespoons
butter
-
half and half or cream to taste
-
salt and pepper to taste
- For the spinach and basil
-
12 ounces
fresh spinach
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1 cup
packed basil leaves
-
2 tablespoons
olive oil
-
salt and pepper to taste
Directions
- For the potatoes
-
In saucepan combine potatoes, garlic, peppercorns, bay leaves, thyme, and sea salt. Cover with cold water, bring to boil then reduce heat and simmer until tender. When tender, turn the heat off the potatoes and let stand in the saucepan. Do not drain for at least 20 minutes.
-
When you are ready, drain potatoes and use a potato masher to smash potatoes.
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Add olive oil and butter and stir. Add cream or half-n-half to make the consistency you prefer. Season to taste with salt and freshly ground pepper.
- For the spinach and basil
-
Heat olive oil in heavy skillet over medium heat and add spinach, and toss and cook for several minutes until softened but still green.
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Transfer spinach to strainer set over bowl, allowing to drain.
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When spinach has completely drained, chiffonade basil and toss with spinach.
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Layer spinach/basil mixture over potatoes and serve.
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Potatoes and spinach can be made 2 hours ahead if you let stand separately at room temperature. You can rewarm the potatoes adding more cream to moisten as needed.
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