Stampot (Spinazie)- Dutch Potatoes and Spinach

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READY IN: 20mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
  • 5
    potatoes (medium sized, peeled and cubed)
  • 2
    cups spinach (chopped into tiny pieces)
  • 1
    tablespoon butter
  • salt & pepper
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DIRECTIONS

  • Cook potatoes in boiling water, and about 3 minutes before they are done, add the spinach.
  • When both are cooked, drain water and put the vegetables back in the pot.
  • Add butter and salt & pepper.
  • Beat on low (with an electric hand beater) until the mixture is well blended.
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