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Creamy Spinach and Potato Purée - A Velvety Green Delight

This creamy spinach and potato purée is a delightful blend of tender potatoes and fresh spinach, resulting in a velvety texture that comforts the palate. The subtle earthiness of the spinach perfectly complements the creamy potatoes, creating a dish that's both nutritious and satisfying. It's a wonderful option for anyone who enjoys a smooth, wholesome meal.
Texture: Each bite practically melts on your tongue.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium Yukon Gold potatoes peeled and diced for faster cooking
  • 2 cups fresh spinach washed and stems removed
  • 1 cup vegetable broth low sodium for better flavor control
  • 1/2 cup heavy cream can substitute with milk for a lighter version
  • 1 tablespoon butter adds richness to the purée
  • to taste pinch salt and pepper adjust seasoning as desired

Method
 

Cooking Instructions
  1. In a medium pot, combine the diced Yukon Gold potatoes and vegetable broth. Bring to a gentle boil and simmer for about 15 minutes, or until the potatoes are fork-tender.
  2. Add the fresh spinach to the pot during the last 3 minutes of cooking, allowing it to wilt and soften.
  3. Once the potatoes and spinach are tender, drain any excess broth and return the mixture to the pot. Add the butter and heavy cream.
  4. Using an immersion blender, blend the mixture until completely smooth and creamy. For an ultra-smooth texture, transfer to a blender and blend until velvety, then return to the pot.
  5. Season with salt and pepper to taste, and heat gently on low if needed before serving.

Notes

Texture Tips: To achieve the ideal velvety texture, ensure the potatoes are fully cooked and soft before blending. If a smoother consistency is desired, blend longer or add a bit more cream. For those who prefer a thicker purée, reduce the amount of broth slightly.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or cream to maintain moisture and stir gently over low heat. The purée should be soft enough to easily spoon out and should feel creamy and smooth on the palate.