Triple layered potato puree recipe

Triple Layered Potato Puree recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for triple layered potato puree is a delightful twist on traditional mashed potatoes. With three distinct layers of flavors and textures, this dish is sure to impress. The creamy and velvety smoothness of the potatoes is complemented by the savory richness of butter and cheese, while a hint of garlic adds a subtle kick. Perfect as a side dish or even as a main course, this triple layered potato puree will be a hit at any dinner table.

Keywords: recipe, triple layered, potato puree, mashed potatoes, savory.

Triple layered potato puree recipe details

Triple layered potato puree recipe, recipe Rating: 4.6
Number of votes:113 

Ingredients

1 tbsp	butter, plus extra butter for greasing
300 g	floury potatoes, diced
1	carrot, chopped
125 g	swede, diced
450 g	spinach
1 tbsp	skimmed milk
1 tbsp	plain flour
1	egg
½ tsp	cinnamon, ground
	salt and pepper, to taste
1 tbsp	orange juice
¼ tsp	nutmeg, freshly grated
	carrot batons, to garnish

Instructions

Preheat the oven to Gas Mark 4/ 180°C/ 350°F.

Lightly grease four ramekins with a little butter.

Boil potatoes, carrots and swede in separate pans until soft. Blanch the spinach 5 minutes in boiling water. Drain all the vegetables.

Peel and dice the potatoes, add milk and butter and mash until smooth. Add flour and egg and stir well. Divide the mash between three bowls. Mix the carrots into one bowl and season with orange juice, mix the swede into the second bowl and season with cinnamon and mix the spinach into the third bowl and season with nutmeg.

Spoon a layer of the carrot and potato mixture into each of the four prepared ramekins and smooth it. Cover each with a layer of the spinach and potato mixture and add on the top a layer of the swede and potato mixture.

Cover the ramekins with kitchen foil and transfer them into a roasting tin, half-filled with boiling water. Cook in the preheated oven 40 minutes or until set.

Garnish with carrot batons and serve immediately.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
165 kcal