Recipe: Spinach Mashed Potatoes

Spinach Mashed Potatoes
Servings 6

4 large Idaho or russet baking potatoes (about 2-1/2 pounds), peeled and cubed
1 tablespoon salt, plus additional to taste
3/4 pound fresh spinach, rinsed thoroughly and stems removed
1-1/2 cups fresh parsley
1/2 cup minced fresh chives
4 fresh tarragon sprigs or 1/4 cup fresh chervil (optional)
8 tablespoons (1 stick) unsalted butter, at room temperature
freshly ground black pepper to taste
pinch of freshly grated nutmeg
1/4 cup milk, warmed

In a large saucepan, cover the potatoes with cold water and add 1 tablespoon salt. Bring to a boil, and cook, partially covered, over medium heat until the potatoes are tender, about 20 minutes. Drain. While the potatoes are cooking, place the spinach, parsley, chives, and tarragon if using into another saucepan. If the greens are still wet from rinsing them, you do not need to add water. If they are dry, add 1 to 2 tablespoons water. Add salt to taste and cook, uncovered, over medium heat until the greens are limp and tender, about 10 minutes. While the potatoes are cooking, place the spinach, parsley, chives, and tarragon if using into another saucepan. If the greens are still wet from rinsing them, you do not need to add water. If they are dry, add 1 to 2 tablespoons water. Add salt to taste and cook, uncovered, over medium heat until the greens are limp and tender, about 10 minutes. Pass the potatoes and the greens through a food mill or potato ricer into a large mixing bowl. Stir in the butter, pepper, and nutmeg. Beat in enough of the milk with a wooden spoon to have the mashed potatoes at the desired consistency, not too dry and not too wet. Serve at once or keep warm in a preheated (300 F) oven for up to 20 minutes.