- 4 potatoes, peeled and cubed
- 1 tablespoon extra-virgin olive oil
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- ground black pepper to taste
- 3 ounces baby spinach leaves
- 1/2 cup grated Parmesan cheese
- 2 tablespoons bacon bits
- 1 tablespoon minced garlic
- 2 tablespoons butter
- 1/2 cup cream
- salt and pepper to taste
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the red and yellow bell pepper, and cook until the peppers begin to soften, about 3 minutes. Stir in the flour, and cook for 3 minutes more. Pour in the chicken broth, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer gently for 15 minutes. Season to taste with black pepper.
- Once the potatoes have finished draining, return them to the pot along with the baby spinach, Parmesan cheese, bacon bits, and garlic; mash until smooth. Fold in the butter and cream until incorporated and season to taste with salt and pepper. Serve the mashed potatoes alongside the bell pepper gravy.
05/22/2018
recipepes.com
Spinach-nfused Mashed Potatoes, recipe
PT15M
PT1H
5
455 calories
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