A classic dish from the Netherlands
Ingredients:
1 small sweet onion, finely minced
2 cloves garlic, finely minced
1 clove shallots, finely minced
2–3 Tbsp olive oil
2 Tbsp butter
about 12–13 small yellow potatoes, whole and unpeeled
2 handfuls kale or spinach, washed and dried
½ cup of cream
3 large carrots
1 Tbsp sour cream
½ tsp of lemon juice
salt and pepper to taste
Instructions:
Wash the potatoes and carrots, leaving the potatoes whole and chopping the carrots into large pieces. Add them to a large pot of heavily salted water and bring to a boil, cooking until soft. Then drain, saving about a cup of the cooking water in a mug for later.
With the potatoes and carrots cooling in the colander, put the empty pot on medium heat with a couple tablespoons of olive oil. Add the minced onion, garlic, shallots, and a teaspoon of the butter, and saute until soft and fragrant, stirring frequently. Add the carrots and potatoes back into the pot with the onion and garlic mixture, and add the cream, sour cream, lemon juice, and remainder of butter. Mash and stir until smooth, adding in the reserved cooking water as necessary.
Lastly, fold in the kale or spinach, and salt and pepper to taste.
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