A classic side dish that becomes special: the mashed potatoes are made even more delicious with the addition of fresh spinach and Pecorino Romano DOP, all enriched with crispy sautéed onion. The result is a creamy and flavorful dish, perfect to accompany main courses or to enjoy as a complete vegetarian dish.
Peel the potatoes, cut them into pieces, and boil them in salted water until soft (about 20 minutes).
Meanwhile, finely slice the onion and sauté it in a pan with extra virgin olive oil until golden and crispy. Set aside.
Wash and briefly sauté the spinach in a non-stick pan with a little butter until just wilted.
Drain the potatoes and mash them while still hot in a saucepan.
Add the butter, hot milk, and stir until you get a smooth and soft purée.
Add the grated Pecorino Romano DOP, then gently fold in the sautéed spinach and half of the crispy onions.
Adjust with salt and pepper, serve the purée hot, finishing with the remaining crispy onions and an extra sprinkle of Pecorino.
Store in the refrigerator in an airtight container for up to 2 days. Reheat with a splash of milk.
Italia, Lazio
| Energy (kcal) | 113.64 |
| Carbohydrates (g) | 12.8 |
| of which Sugars (g) | 1.23 |
| Fat (g) | 5.36 |
| of which Saturates (g) | 2.68 |
| Protein (g) | 3.7 |
| Fiber (g) | 1.29 |
| Sale (g) | 0.2 |
