Creamed Spinach and Mashed Potatoes

This creamed spinach is rich and delicious and the mashed potatoes are creamy and yummy! Perfect with a big, juicy steak! Makes 4 servings each






1/2 c. butter, plus 1 T butter
1/4 c. flour
2 T finely chopped onion
1 bay leaf
2 c. half and half or whole milk
1/2 tsp salt
1/8 tsp nutmeg
1 large bag fresh spinach OR 2 box frozen spinach, thawed
Salt and pepper to taste

Melt 1/2 c. butter in skillet. Stir in flour to make roux. Add onion, bay leaf, half and half or milk, salt and nutmeg. Cook for about 5 minutes, or until thick. (The sauce will be pretty thick.) Put sauce through fine strainer to remove big clumps.

If you are using fresh spinach, cook spinach in boiling water for about 1-2 minutes. Plunge into ice cold water immediately after. Drain spinach really well to get all water out of it. Chop spinach in food processor.

If using frozen spinach, just thaw in microwave. Drain all water out of it before using.

When ready to serve, add in sauce to spinach a little at a time until it is creamy to the consistency that you like. Finish it off by adding a fresh pallet of butter and salt and pepper.


Mashed Potatoes

4 large red potatoes, peeled and cut into quarters
2 T milk
2 T butter
1/4 c. sour cream
1/2 c. shredded cheddar cheese
salt and pepper
1/4 tsp garlic salt
1 T parsley, chopped finely

Fill pot with water half way up. Put peeled and quartered potatoes into cold water. Bring to boil and boil for about 20 minutes or until potatoes are tender. Drain water and mash potatoes. Using an electric mixer, mix milk into potatoes until it is a creamy consistency. Add butter and sour cream. Mix until incorporated. Stir in cheese, salt and pepper, and garlic salt. Garnish with parsley.