Mashed Potatoes Florentine

Recipe with Yellow Finn Potatoes

Recipe from Live Earth Farm, 1999

 We were perusing our CSA’s website to find recipes that use the maximum number of the veggies that we received this week. A bounty of yellow finn potatoes led us to this unusual mashed potato recipe, which also incorporated the large bunch of spinach we received. These potatoes were a perfect accompaniment to the exotic salmon sausages that our local natural foods store makes.

Adding Spinach Mixture to Potatoes

We doubled this recipe successfully. Although the recipe calls for onion, I'm thinking that it tasted even better with the leeks that we received in our CSA share this week. This  recipe is vegan, but cow’s milk would be a fine substitute for the soy milk, if desired.  To keep the potatoes hot, heat up the milk before adding it.

Yellow finns aren’t the best textured potatoes to mash; their waxiness makes them best for potato salad. Still, their rich flavor made this recipe taste delicious, even though the texture was a little sticky. If choosing your own potatoes for mashing (or cooking for company), go for red rose, white rose, or Yukon gold.

The Perfect Companion for Salmon Sausage

Mashed Potatoes Florentine

serves 4

4 cups diced potatoes

3/4 tbsp. olive oil

1 medium onion or leek, finely diced

1 clove garlic, minced

1 cup packed chopped spinach leaves

1/2 cup soy milk

salt & pepper

Simmer potatoes in salted water until soft, about 20 minutes. Heat oil in a skillet, add onions & saute a few minutes until translucent. Add garlic and saute a minute or so more. Add spinach, salt & pepper to taste, and a dab of water if the spinach leaves are completely dry. Saute about 5 min. until spinach has wilted. Drain and mash the potatoes until as smooth as desired. Heat  soy milk in microwave for 1 minute or more, until very warm, and stir into potatoes. Then add spinach mixture and combine well. Serve hot.