Mash with spinach, mustard and sausage

stamppot spinazie

– 1.5 kg floury potatoes
– 700 g spinach
– 2 cloves of garlic
– 2 tbsp butter
– 2 shallots
– 4 sausages
– 100 ml water
– 250 ml sour cream
– 3 tbsp mustard
– salt and pepper

Start by peeling the potatoes and cut them into pieces. Cook the potatoes until tender and add a little salt.

Peel the garlic and shallots, then chop these finely. Melt the butter in a frying pan and fry the sausages for about a quarter of an hour, until cooked through. Remove them from the pan and make sure you keep them warm. Fry the garlic and shallots for about a minute in the same pan, in the sausage fat.

Keep a little spinach to one side. Stir fry the rest for four minutes, until the spinach has wilted. Drain the potatoes and keep one cup of the cooking water. Mix the tablespoons of mustard with the sour cream. Mash the potatoes to a puree with the water, sour cream and mustard.
Stir the spinach mixture and the spinach that you kept to one side into the potato puree. Add a little salt and pepper to season. Finally, place the sausages on top of the mash and pour the jus over the top.



Lots of love and have a nice day, see you soon! Daphne