Spinach mash with garlic and fetta
1kg potatoes, peeled, cubed (see tip)
5 garlic cloves, peeled
¾ cup (180ml) cream (see tip)
40g butter, chopped
500g frozen spinach, thawed, drained
100g fetta, crumbled
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Boil, steam or microwave potatoes and garlic until tender. Drain. Mash together until smooth.
2. Heat cream and butter in a saucepan on low, until butter melts. Add spinach and stir to combine. Mix into mash. Fold through fetta and season to taste. Serve.