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There’s something special about garden-to-table comfort food. When I was a child, my siblings and I would help my father in his vegetable garden during the school holidays.
That experience taught us to value fresh produce — and this recipe brings back those memories in every creamy, herby spoonful.
Serves 4–6
Cooking time: 60 minutes
Ingredients
- Water, enough to cover the potatoes
- 6 medium potatoes
- 60g butter
- 1 large onion, diced
- 1 Tbsp crushed garlic
- 2 tsp garlic powder
- 1 tsp dried mixed herbs
- 300g baby spinach, rinsed and chopped
- 150ml fresh cream
- ½ cup parmesan cheese
- 10g fresh parsley, finely chopped
- Salt and pepper, to taste
Method
- Boil the potatoes
In a large pot, bring water to the boil. Add the potatoes and cook for 30–35 minutes, or until soft. Test by inserting a fork or sharp knife — it should glide through easily. Drain, peel, and discard the skins. - Mash until smooth
Return the peeled potatoes to the pot. Mash well using a potato masher, then set aside. - Sauté the aromatics
In a separate pan, melt half the butter over medium heat. Add the onion and sauté for 3 minutes. Stir in the crushed garlic and cook for another minute. - Add the flavour
Mix in the garlic powder, dried herbs, and spinach. Cook for 3–4 minutes, stirring occasionally, until the spinach wilts. - Combine and finish
Add the spinach mixture, cream, remaining butter, parmesan, and parsley to the mashed potatoes. Season with salt and pepper. Stir until creamy and well combined.
Serve warm on its own or as a comforting side dish.
