English
Green Mashed Potatoes with Spinach Milk Sauce

Photo: Korea Ministry of Food and Drug Safety

South Korea

Green Mashed Potatoes with Spinach Milk Sauce

시금치 우유 소스와 그린매쉬드포테이토

Side dish · Steamed

Side dishesCourse
155kcal · per serving
Not spicySpice
🌱 VegetarianGluten-free
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Recipe

Green Mashed Potatoes with Spinach Milk Sauce

Not spicyVegetarianGluten-freeContains: dairy, nuts

Ingredients Tap an ingredient to check it off

Servings1
  • ●Green mashed potatoes: potato●그린매쉬드포테이토 : 감자(1/2 pc)
    80 g
  • spinach milk sauce시금치우유 소스(1 tsp)
    5 g
  • almond아몬드(1 pc)
    2 g
  • sugar설탕(1/3 tsp)
    2 g
  • cranberries크랜베리
    3 g
  • chicory a little치커리 약간
  • ●Spinach milk sauce: spinach●시금치우유 소스 : 시금치
    10 g
  • milk우유(2 tsp)
    10 g

Nutrition per serving

155kcal
32gCarbs
5gProtein
1gFat
24mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Blanch the spinach in boiling salted water, rinse in cold water, and squeeze out the moisture. Blend finely with the milk in a blender and pass through a sieve.
  2. Put the peeled potato in a steamer and cook for about 20 minutes, then take it out and mash it. Finely chop the almond and the chicory.
  3. Mix the mashed potato, chopped chicory, spinach milk sauce and sugar, put on a plate, top with the almond and cranberries, and serve with the spinach milk sauce.
💡 TipThe potassium abundant in spinach and the calcium in milk help excrete sodium. Potatoes are also a potassium-rich vegetable, and eating them with dairy supplements the calcium that potatoes lack.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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