Creamy mash mixed with spinach and served with lamb chops and tomato gravy
Servings: 4
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Directions
- Bring a pot of salted water to the boil and add the potatoes and cook until just soft. Five minutes before they are done, add the spinach and continue to cook until the potatoes are soft and the spinach has wilted and cooked. Drain well
- Mash the potatoes and the spinach and add the hot milk and butter. Add more milk if you think it is necessary to get the correct smooth creamy consistency
- Mix in the nutmeg and adjust the seasoning
- Serve the mash and spinach topped with the tomato gravy
Ingredients
- 5 potatoes, with the skin on and cut into chunks
- 150 g spinach, finely chopped
- 125 ml (½ cup) hot milk
- 30 ml (2 tbsp) butter
- Pinch of ground nutmeg
- Salt and pepper, to taste
- 410 g tin tomato gravy, heated