Smashed Idaho® Potatoes with Sunchokes, Roasted Garlic & Spinach | Idaho Potato Commission
- Make potatoes: Place 2 pounds of unpeeled, cleaned, Idaho® potatoes in cold water. Heat water to just below boiling. Water will be steaming but not moving. Cook potatoes in steaming water until...
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Cooking tools:
- Immersion blender
- Food processor
- Potato masher
- Pot
- Saucepan
- Fine-mesh sieve
- Mixing bowl
- Baking sheet
- Aluminum foil
- Oven
- Stove
- Measuring cup
- Fork
Ingredients
- 2 pounds Idaho® potatoes, washed but unpeeled
- 1 head garlic
- ½ pound sunchokes (Jerusalem artichokes)
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- ½ teaspoon fresh cracked pepper
- 1 ½ cups heavy cream, divided into ½ cup measure and 1 cup measure portions
- 4 tablespoons Country Crock® Margarine
- 3 cups packed baby spinach
- ice water bath for blanched baby spinach
- additional salt and pepper to taste
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