Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Apr 18, 2014
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
RECENT SEARCHES
Hamburger Heaven's Sauce
 
Chicken
 
Ham
 
Hot Sauce
 
Chili
 
RSS FEEDS
Keep up with one or all of your
favorite Sauce Magazine columns
RECIPES
Pierogi
Serves 2¼ cups
Rate It:
You must login to rate

January 2012

Read the article: From Poland, With Love: A daughter’s edible postcard arrives filled, folded and sealed

INGREDIENTS

Kosher salt to taste
1 lb. potatoes, peeled and cut into large chunks
1½ Tbsp. butter
½ large onion, chopped
1 cup finely chopped spinach
2 oz. goat cheese
¼ tsp. freshly ground white pepper

PREPARATION

• Bring a medium-sized pot of salted water to a boil.
• Add the potatoes and cook until fork tender. Drain, then mash (Do not add any liquid when mashing.) and set aside.
• In a skillet, melt the butter over medium heat.
• Add the onion and cook until translucent.
• Stir in the mashed potatoes and spinach, and cook briefly, about 2 minutes.
• Add the goat cheese, stirring well to combine.
• Season with white pepper; add salt if necessary.

Want to comment on this recipe? Login or sign up on Sauce.
And/Or
Conceived and created by Bent Mind Creative Group, LLC ©1999-2014, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004