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Boerenkool-style stamppot with bacon gravy

Why it worksDrain the pot until it looks dry. Any water left behind turns the mash into paste.

Ingredients

• 1.2 kg potatoes
• 450 g frozen spinach
• 150 g onions
• 150 ml semi-skimmed milk
• 40 g butter
• 15 g mustard
• 150 g bacon
• 1 stock cubes

Method

1. Peel the potatoes and cut them into chunks. Boil them in salted water for 20 minutes. Add the frozen spinach for the last 5 minutes. The spinach replaces kale here.
2. Meanwhile, fry the chopped bacon and onion in a frying pan on medium heat for 8 minutes, until brown. Put half of it on a plate.
3. Add 150 ml of water and the crumbled stock cube to the rest in the pan. Let it bubble for 3 minutes to make a simple gravy.
4. Drain the potatoes and spinach very well. Mash them with the milk, butter and mustard.
5. Serve the mash with the bacon from the plate on top and the gravy poured over.

A portion: about 520 kcal · 16 g protein · 58 g carbs · 24 g fat