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.

Keith Schroeder
Recipe by Cooking Light December 2015

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Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

hands-on:
15 mins
total:
40 mins
Yield:
Serves 9 (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.)

  • 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.

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

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

Nutrition Facts

203 calories; fat 5.2g; saturated fat 3.2g; mono fat 1g; poly fat 0.2g; protein 7g; carbohydrates 33g; fiber 4g; cholesterol 15mg; iron 1mg; sodium 346mg; calcium 143mg.
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