RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1351
| View Recipe |
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| Recipe Name: |
Creamed Spinach Mashed Potatoes |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.89
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Submitted by Chef Wendy Perry. If you can't find creamed spinach, substitute one thawed and drained package of chopped spinach and 8 oz of cream cheese.
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Ingredients:
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Directions:
In a large saucepan, cover the potatoes and garlic with water. Bring to a boil; reduce heat, cover and cook 15 to 20 minutes or until tender. Reserve 1/4 cup of the cooking water. Drain potatoes.
Return hot potatoes and garlic to the pan. Mash until smooth with a potato masher or use an electric mixer. Stir in the spinach and butter until blended, adding cooking water as needed. Heat mixture over low heat, stirring until hot. Stir in the cheese, salt and pepper. |
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| Nutrition per Serving: |
| Calories: |
203 |
Total Carbs: |
19.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
9.1 |
Fat: |
11.0 |
Protein: |
2.95 |
| Fiber: |
4.05 |
Sodium: |
238.73 |
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