Puree Of Potatoes Florentine

PUREE OF POTATOES FLORENTINE

Try to cook this puree by 'boiling some floury potatoes; when cooked drain and put them back into the saucepan. Dry them a while over the fire, mash them and add butter, salt and pepper. Then little by little add some warm milk and whip the potatoes with a whip. Do all this over a moderate fire, taking care that the puree does not catch. Go on whipping and adding milk until you have a puree the consistency of a very thick cream; the drier the potatoes are when you begin, the more milk they will absorb and the more creamy the puree will be.'

Serves 4

• 11/2 (700 g) potatoes

• 1/2 pt (275 ml) milk

• 4 oz (110g) butter

• 1 lb (450 g) spinach

• 2 oz (50 g) cream

• Pinch of salt, pepper

1. Cook the potatoes and mash with the milk.

2. Meanwhile melt the butter and add the spinach.

3. Cover and cook until it has softened and collapsed.

4. Mash the cream into the spinach and boil off any excess liquid.

5. Mix the spinach into the potatoes and serve with croutons.

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