Mashed Potatoes with Spinach and Gruyère

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.

Spinach Salad

This salad is excellent when there is fresh young spinach available. Serves 6.

2/3 cup olive oil

¼  cup wine vinegar

1 clove minced garlic

2 tablespoons cooking sherry

2 teaspoons soy sauce

1 teaspoon sugar

1 teaspoon dry hot mustard

½  teaspoon curry powder

½ teaspoon freshly ground black pepper

2 bunches of fresh young spinach

5 slices bacon, fried crisp and then crumbled

2 hard boiled eggs, finely chopped

• Into a jar that has a tight fitting lid, put the oil, vinegar, garlic, sherry, soy sauce, sugar, mustard, curry powder and pepper. Close the lid and shake well until the dressing is mixed. 
• Wash the spinach, discarding the stems, and dry the leaves on paper towels. 
• Wrap in fresh towels and refrigerate until you are ready to assemble the salad. 
• Tear the spinach into bite-size pieces into a salad bowl. 
•  Add the dressing and toss. 
• Garnish with crumbled bacon and finely chopped eggs.