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Title: Mashed Potatoes with Spinach and Cheese
Categories: Vegetable Veal
Yield: 8 Servings
| 4 | lb | Russet or baking potatoes -- |
| Peeled | ||
| 1/4 | lb | Bacon -- diced |
| 4 | c | Packed stemmed washed |
| Spinach leaves | ||
| 1 | c | Good veal stock |
| 1 | c | Freshly grated parmesan |
| Cheese -- approximately | ||
| Salt and freshly ground | ||
| Black pepper | ||
| Or heavy cream |
Dice the potatoes coarsely and boil them until tender.
While the potatoes are boiling, render the bacon slowly. When it starts to brown add the spinach, raise the heat and evaporate all of the liquid.
Drain the potatoes and mash them with stock or heavy cream until you have the desired consistency. Fold in spinach and bacon and add cheese to taste. Season with salt and pepper.
Reheat leftovers in a microwave oven or in a double boiler.
Yield: 8 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
MC Format by Gail Shermeyer <4paws@netrax.net>.
Recipe By : COOKING MONDAY TO FRIDAY SHOW # MF6715
From: Shermeyer-Gail Date: 08 Aug 97 Mastercook Recipes (Mailing List) Ä
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