Photo: Jennifer Causey; Styling: Lindsey Lower
Hands-on Time
15 Mins
Total Time
40 Mins
Yield
Serves 9 (serving size: about 2/3 cup)

Look for xanthan gum with the gluten-free baking mixes and flours; it's available in most supermarkets these days. You can get semiclose results with cornstarch, but the spuds won't be quite as creamy.

How to Make It

Step 1

Place potatoes in a Dutch oven. Cover with cool water to 2 inches above potatoes. Bring to a boil; reduce heat, and simmer 15 minutes or until very tender. Drain.

Step 2

Pour fat-free milk into Dutch oven; gradually whisk in powdered milk. Heat over medium heat until warm (about 2 minutes), stirring constantly with a whisk until powder dissolves and mixture is slightly thickened. Remove from heat.

Step 3

Press potatoes through a ricer into pot with milk mixture. Cover and keep warm. (There's no need to stir together yet; you can leave it as is.)

Step 4

Combine stock and butter in a small saucepan; cook over medium-high heat until mixture simmers and butter melts. Remove saucepan from heat; whisk in xanthan gum until mixture is thick and emulsified.

Step 5

Pour stock mixture over potato mixture; sprinkle with salt, pepper, and garlic. Stir well to combine.

Step 6

Squeeze thawed spinach superdry in a clean kitchen towel. Stir spinach and crumbled feta cheese into potatoes. Serve soon for creamiest results.

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