Short Ribs with Crushed Potato and Creamed Spinach
Ingredients:
- 4 pounds Idaho® Yukon Gold potatoes
- 1⁄2-pound butter
- 1 cup heavy cream
- 4 tablespoons salt
- Black pepper, to taste
- Chives, to garnish
Directions:
- Fill large pot with enough cold water to cover potatoes, stir in 2 tablespoons of salt and bring water to a boil. Cook until fork tender, about 40 minutes.
- Drain in colander and transfer to bowl. Place pot back on stove and add cream and butter over low heat. Stir to combine, then add potatoes and turn off heat.
- Crush potatoes using potato masher or wooden spoon until desired texture.
- Season with pepper and remaining salt.
- Garnish with chives to serve.
- Serve with short rib and vegetable medley.