Impromptu Dinner (or Mashed Potatoes & Spinach)

Why hello there, my poor neglected blog!

All day I was trying to think of what I could make with the cooked potatoes I had in the fridge (I made potato skins for Super Bowl Sunday) and never settled on anything.

Upon arriving home, I opened the fridge and voila! I had buttermilk, pancetta, and spinach as well. Which lead to a mostly meatless dinner.

Buttermilk Mashed Potatoes

Ingredients:

3 lbs. Potatoes (your choice, I used leftovers)

2 c. Buttermilk

6 tbsp unsalted butter cut into small pieces

Salt & Pepper to taste

Directions:

Halve potatoes lengthwise, I like to leave the skins on if I am starting from this point, but you could peel them first. Cut the halves into quarters and place into a large pot filled with cold water. And more cold water til it covers the potatoes by 4 inches. Add salt, lots of salt, until you can taste it in the water.

Bring potatoes to a boil over high heat. Reduce heat to medium low and simmer, uncovered, until potatoes are just beginning to fall apart or about 20 minutes.

Drain the potatoes in a large colander and let the sit and steam dry for about 5 minutes. Taste the potatoes to see how salty they are.

Meanwhile let the buttermilk get to room temperature and heat the butter and heat butter in a small saucepan until it is just melted, add pepper to taste and salt if necessary.

Lightly mash the potatoes through a potato ricer or using a hand mixer. Pour hot seasoned butter into potatoes and fold in, using a large rubber spatula. Fold in room-temperature buttermilk the same way, but nd not overmix the potatoes as they will become gluey.

Taste the potatoes, adjust seasoning if necessary, and enjoy

Wilted Spinach w/ Pancetta

adapted from Epicurious

Ingredients:

1 package frozen baby Spinach

3 tbs butter

1 oz pancetta, diced into cubes (or you can use bacon)

Defrost spinach to room temperature.

Cook pancetta in butter until browned, about three minutes. Add spinach to pan and saute until wilted, about 3 minutes as well.

Season with salt and pepper to taste.

Mmmm….

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