1.2kg potatoes, peeled and cut into 6cm chunks
100gm baby spinach leaves, destalked and roughly chopped
50gm continental parsley, destalked and finely chopped
1tsp dried thyme
40gm feta, crumbled
1 green onion, finely sliced, white and green
Salt and pepper
Milk, as needed
1. Boil potatoes in a large pot until well cooked, 15-20 minutes.
2. Meanwhile, warm spinach over low heat in a frying pan until it’s barely wilted. Set aside.
3. When potatoes are cooked, drain in a colander and return to still warm pot to dry out a little.
4. Add butter and cream and mash until a smooth consistency.
5. Stir through the spinach, parsley and thyme.
6. Over a low heat, stir through the feta and green onion.
7. Season to taste.
8. If the mash becomes too firm, stir through a little milk to regain smoothness.
9. Serve as accompaniment, with or without other vegetables.
I use unbrushed new potatoes (because they’re the cheapest).
Destalking the spinach and parsley is a pain but makes the end result smoother and fancier.
I find returning the drained potatoes to the warm pot gets rid of excess water.
I get the best results with a masher, not a fork and not a blender.
I prefer to stir the greens through quite lightly to get a streaked effect but you could stir it through very thoroughly to get a completely green mash.
After adding the greens, I find the mash has cooled somewhat, so I put it on a low heat.
Season after adding the feta as the cheese is usually pretty salty.
The mash can be made “healthier” by using low fat cream, butter and cheese – your choice. You could also use olive oil instead of butter and/or leave out the feta.
This is a good accompaniment to sausages, cutlets, meatballs, grilled fish or roast chicken, as pictured.
If it’s for a main meal, I add some sweeter vegetables for contrast, such as the carrots and corn pictured.
Refrigerate any leftover mash and fry it to a brown crust the next day for a great snack.