Spinazie Stamppot
A fresh modern Dutch stamppot folding tender baby spinach raw into steaming buttery mashed potatoes until softly wilted, spiked with creamy Dutch goat's cheese, toasted pine nuts, and grated nutmeg.
Ingredients
- • 1kg floury potatoes (such as Bildtstar), peeled and chunked
- • 400g fresh tender baby spinach, washed and dried
- • 150g Dutch soft goat's cheese (geitenkaas), crumbled
- • 40g pine nuts, lightly toasted until golden
- • 100ml warm whole milk
- • 40g unsalted butter
- • 1/2 tsp freshly grated whole nutmeg
- • Sea salt and freshly cracked black pepper
Preparation Steps
Boil the peeled potatoes in a large pot of salted water for 18 to 20 minutes until completely tender. Drain thoroughly and steam-dry over low heat for 1 minute.
Mash the potatoes thoroughly using a potato masher, incorporating the butter and warm milk until creamy and smooth. Season generously with freshly grated nutmeg, salt, and pepper.
Add the fresh baby spinach to the steaming hot mashed potatoes in three batches, stirring and folding with a wooden spoon so the heat of the potatoes gently wilts the leaves while retaining their vibrant green colour.
Gently fold in half the crumbled goat's cheese. Spoon the stamppot into warm bowls and scatter the top with the remaining goat's cheese and toasted pine nuts.