Recipe by Gita Mistry from Eating with the Enemy
750 Glasses Potatoes
85 g fresh
25 g salted Butter
75 ml full fat Milk
Salt & Pepper to taste
Boil potatoes in lightly salted water for about 15 mins or until tender. Add the spinach leaves and cook for 1min or so until wilted.
Drain, return to pan and mash with the butter, milk and plenty of seasoning.
Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Spinach Mash.
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