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2 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces 1 c. packed spinach leaves (about 2 1/2 oz.), trimmed and finely chopped 1/4 c. milk 1 oz. goat cheese, sliced and broken into pieces 3 Tbsp. butter or margarine 3/4 tsp. salt 1/4 tsp. coarse-grind pepper In pot, combine potatoes with enough water to cover. Over high heat, bring to boil. Reduce heat to medium. Cook 15 minutes. Stir in spinach. Cook 5 minutes or until potatoes are very tender. Drain potato mixture; return to pot. Coat 2-cup baking dish with cooking spray. Mash potato mixture. Stir in milk, goat cheese, 2 tablespoons butter, salt and pepper until well combined. If desired, transfer potato mixture to pastry bag fitted with large star tip. Pipe rosettes or spoon potato mixture into baking dish. After removing pork, heat oven to 425 degrees. Melt remaining butter; brush over potatoes. While pork rests, bake potatoes 15 minutes or until heated through and lightly browned. Sign dish for Almond-Crusted Dijon Pork. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |