Hausgemachter Kartoffelbrei mit Muskat, Rahmspinat & knusprigen Fischstäbchen

Homemade mashed potatoes with nutmeg, creamed spinach & crispy fish sticks

Name: Homemade mashed potatoes with nutmeg, creamed spinach & crispy fish sticks
Yield: 4 Servings
Ingredients: For the mashed potatoes:; 1 kg floury potatoes; 150 ml milk (a little more if needed); 50 g butter; Salt; Freshly grated nutmeg; For the creamed spinach:; 600 g fresh or frozen leaf spinach; 1 small onion; 1 clove garlic; 1 tbsp butter or oil; 100 ml cream or milk; Salt, pepper, nutmeg; 8 – 12 fish fingers; Oil for frying

30 min

einfach

Childhood Classic with a Flavor Upgrade!
Mashed potatoes, spinach & fish sticks – simple, honest, beloved. With your Evergrate ceramic grater, it becomes true comfort food: freshly grated nutmeg for full-bodied potato flavor, finely grated onion and garlic for delicate creamed spinach. This is how a classic easily turns into a fragrant moment of well-being – just like old times, only better.

Ingredients

4 Servings

For the mashed potatoes:
1 kg floury potatoes
150 ml milk (a little more if needed)
50 g butter
Salt
Freshly grated nutmeg
For the creamed spinach:
600 g fresh or frozen leaf spinach
1 small onion
1 clove garlic
1 tbsp butter or oil
100 ml cream or milk
Salt, pepper, nutmeg
8 – 12 fish fingers
Oil for frying

Application Tip No. 2

Grate fresh ingredients on a damp grater.

To grate fruits and vegetables such as strawberries and apples, or ginger and garlic, moisten the grater beforehand with a drop of water, oil, lemon juice or similar. It slides better and can be easily removed with a brush.

Preparation

Mashed Potatoes:Peel the potatoes, cut them into pieces, and boil them in salted water for about 20 minutes until soft.
Drain, let them steam off briefly, then add butter and milk and mash into a creamy puree.
Season with salt and freshly grated nutmeggrate directly from your plate graterover them.
Creamed Spinach:Heat butter or oil in a pan.
Grate onion and garlic on the plate grater and sauté briefly.
Add spinach (if using frozen spinach, thaw and squeeze out excess water beforehand) and sauté briefly.
Pour in cream or milk, reduce slightly, and season with salt, pepper, and a little freshly grated nutmeg.
Grating the onion and garlic makes the spinach particularly fine and aromatic, without lumps.
Fish Sticks:Fry in a pan with a little oil until golden brown on both sides.