A classic side dish made special: the mashed potatoes become even tastier with the addition of fresh spinach and Pecorino Romano PDO, all enriched by crispy onions sautéed in a pan. The result is a creamy and flavorful dish, ideal to accompany main courses or to enjoy as a complete vegetarian dish.
Peel the potatoes, cut them into pieces and boil them in salted boiling water until soft (about 20 minutes).
Meanwhile, thinly slice the onion and sauté it in a pan with extra virgin olive oil until golden and crispy. Set aside.
Wash and briefly sauté the spinach in a non-stick pan with a little butter until just wilted.
Drain the potatoes and mash them while still hot in a saucepan.
Add the butter, warm milk and mix until you get a soft and smooth purée.
Add the grated Pecorino Romano PDO, then gently fold in the sautéed spinach and half of the crispy onions.
Season with salt and pepper, serve the purée hot, topping with the remaining crispy onions and an extra sprinkle of Pecorino.
Store in the refrigerator in an airtight container for up to 2 days. Reheat with a splash of milk.
Italia, Lazio
| Energy (kcal) | 113.64 |
| Carbohydrates (g) | 12.8 |
| of which Sugars (g) | 1.23 |
| Fat (g) | 5.36 |
| of which Saturates (g) | 2.68 |
| Protein (g) | 3.7 |
| Fiber (g) | 1.29 |
| Sale (g) | 0.2 |
