Discover how to make a homemade spinach puree, an easy and nutritious recipe that combines the softness of potato with the fresh flavor of spinach. This puree is ideal as a side dish for meats, fish, or as a light main course. Its creamy texture and vibrant green color make it an attractive option for the whole family, even for kids who usually resist vegetables.
The combination of potatoes and spinach creates a perfect balance: potatoes provide creaminess and body, while spinach adds nutrients and a touch of earthy flavor. Butter and milk enrich the mixture, achieving a silky texture. Additionally, eggs help bind the ingredients, resulting in a consistent but smooth puree.
Prep
45 min
Cook
30 min
Servings
4
Calories
350 kcal
Let's cook the potato. To do this, in a pot with plenty of water, we put a handful of salt. Add the potatoes and bring to the boil. Let it cook for about 25 or 30 minutes. Until they are cooked through.
While the potato is cooking, we do the same with the spinach. To do this, we put plenty of water in a pot. Add a handful of salt and bring it to a boil. When it boils, add the spinach -better in batches- and let it cook here for about two minutes. After the time has passed, we remove them with a skimmer and place them in another pot with plenty of water, in this case COLD. This is how we cut the cooking and maintain the green color of the spinach
Peel the potato and grind it a little with a fork, together with the butter. Now we put it in a mixer glass, together with the cooked spinach and add the milk. Better not all of it, for now. Whisk all the ingredients well. If you think it's too thick, rectify it by adding more milk
When it has the desired thickness (it should be rather liquid but, with a certain body) we add salt and pepper. Then we put the spinach puree in individual bowls. Beat the eggs and add a little beaten egg to each bowl. Then we put it in the oven grill, at about 200ºC and leave it here until a crust forms on its surface.
