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


Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

15 mins
40 mins
Serves 9 (serving size: about 2/3 cup)


Ingredient Checklist


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.

  • 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.