Kaspar’s Primavera Mashed Potatoes

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  • Srv: 4
  • Cal: 292
  • By: Kaspar Donier, Kaspar’s, Seattle
Kaspar’s Primavera Mashed Potatoes

Ingredients

  • 1 1/2 pounds Washington red potatoes
  • 2 teaspoons salt
  • 1/4 cup butter
  • 6 mushrooms, rinsed and diced
  • 1 leek, washed, trimmed and sliced
  • 1 small carrot, peeled and diced
  • 1 small stalk celery, diced
  • 1/4 chopped sun dried tomatoes
  • 1 cup thin sliced spinach leaves
  • 1/3 cup sour cream
  • 2 tablespoons heavy cream
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon chopped cilantro or green onion

Directions

  1. Scrub potatoes with vegetable brush under cold running water. Peel and dice potatoes. Place potatoes in medium saucepan and add the 2 teaspoons salt and cold water to cover completely. Heat to boiling, then reduce heat to simmer. Cover and cook until tender, about 10 to 15 minutes.

  2. Drain and set aside. In a skillet over medium heat, melt butter. Add mushrooms, leek, carrot, celery, and tomatoes. Cook, stirring occasionally, until leeks are transparent, about 3 to 5 minutes. In a large mixing bowl, combine vegetable mixture from skillet, cooked potatoes, and all remaining ingredients. Mash just until combined.

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