Mashed Potatoes with Spinach and Spring Curd
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg potato (s)
- 250 g spinach, (seasoned spinach)
- 200 g quark (sprin quark)
- 200 ml milk
- 2 tablespoon butter
- salt
- Garlic powder
- Vegetable broth
Print Recipe
Pin Recipe Instructions
- Peel and dice the potatoes and cook them with the vegetable stock.
- As soon as the potatoes are cooked, pour off the water, add the butter, the spinach and the quark, half of the milk. Puree everything properly with the hand blender and gradually add the rest of the milk until the consistency is right.
- Season with salt and garlic powder at the very end. If you really need it, you can also add pepper and nutmeg to taste.
- There was also sauerkraut and fish for the parents and chicken schnitzel and cream sauce for the children. Everyone was equally enthusiastic!
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