A Swiss
dish that was supposed affordable for students and interns who came to work at the UN on a minimal
stipend. Of course, in Canada, the cost of Gruyère is a bit stiff.
2 pounds of
fresh baby spinach
4 pounds
white-skinned potatoes, peeled and cut into 2 inch pieces
½ cup
butter
1 ¼ cups (or
more) of warm whole milk
3 cups
(about 12 ounces) grated Gruyère cheese
Salt and
pepper
- Bring a large pot of salted water to a boil.
- Add the baby spinach and cook for one minute.
- Drain well, squeezing out as much water as possible. Set spinach aside.
- Cook potatoes in a large pot of boiling salted water until very tender.
- Drain well.
- Return to the pot and mash potatoes until almost smooth.
- Set pot over very low heat.
- Add butter and stir until melted.
- Gradually add the milk, mashing until the potatoes are completely smooth.
- Add cheese and reserved spinach and stir until cheese melts.
- Thin with more milk if desired.
- Season to taste with salt and pepper.
- Transfer potatoes to a bowl to serve.
Note: You can substitute sour cream or yoghurt for butter and milk. As well, if you do not have Gruyère, you can add another cheese – for example, I have used bacon flavoured creamy cheese.
