Oct 9, 2014

Mashed potatoes with creamed spinach and peas

I made this meal for dinner a couple of weeks ago. It turned out so tasty that only after eating I realized I should have written down the recipe. But I was happy to cook it again and this time I wrote down the recipe and photographed this beautiful food.

I have found that adding a little bit of grated nutmeg makes your mashed potatoes smashing! I cannot believe how just a tiny bit of this incredible nut can make your dishes so good. To serve with the mashed potatoes, I cooked creamed spinach and peas. I have loved creamed spinach for years and adding peas to this meal, makes it even more filling.



serves 4-6 people

Preparation time: 30 minutes.

Mashed potatoes:

  • 3 ⅓ lbs / 1 ½ kg potatoes
  • 1 cup / 250 ml vegan milk or vegan cream and water mix
  • ½ tsp grated nutmeg
  • 1 tsp salt

Peel the potatoes and cut the bigger ones into half. Pour enough water over the potatoes so they will be covered. Boil until the potatoes are completely soft. In the meantime, you can cook the creamed spinach and peas. When the potatoes are soft, drain them. Mix the milk or cream with grated nutmeg and salt and pour it over the potatoes. Mash the potatoes until fluffy. 

Creamed spinach and peas

  • 2 Tbsp oil
  • 14 oz / 400 g frozen spinach
  • 14 oz / 400 g frozen green peas
  • grated lemon peel of one lemon
  • 1 Tbsp lemon juice
  • 1 tsp salt
  • about ½ cup / 125 ml vegan cream or make your own

Heat up some oil in a pan. Add all the ingredients, stir and cook for 5-10 minutes. Serve with mashed potatoes.


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