This dish is a gentle, naturally sweet side that turns humble mashed potatoes into something a little special with a vivid green spinach-milk sauce. It’s the kind of dish you’ll find on Korean tables when someone is looking for a light, wholesome side that still feels a bit festive — often served to kids or elderly family members because it’s soft, mild, and easy to eat.
The spinach milk sauce is the real star here: blanched spinach blended smooth with milk gives the potatoes a pale green color and a subtle vegetal sweetness, without any strong seasoning. Bits of almond and cranberry on top add crunch and tartness, making this feel more like a little composed plate than a plain side dish.
It’s a great dish to make when you want to use up spinach and leftover potatoes, and it comes together with very simple steaming, blending, and mashing — no complicated cooking technique required.
Ingredients
- Potato 80g (1/2 potato)
- Spinach milk sauce 5g (1 tsp)
- Almond 2g (1 piece)
- Sugar 2g (1/3 tsp)
- Cranberries 3g
- Chicory, a small amount
- Spinach 10g
- Milk 10g (2 tsp)
Instructions
- Blanch the spinach in boiling salted water, rinse in cold water, squeeze out the excess moisture, then blend it finely with the milk in a blender and strain through a sieve.
- Peel the potato and steam it for about 20 minutes, then remove and mash it; finely chop the almond, and finely chop the chicory.
- Mix the mashed potato, chopped chicory, spinach milk sauce, and sugar together, arrange on a plate, top with the almond and cranberries, and serve with the spinach milk sauce on the side.
Tips & Variations
Spinach milk sauce: This is simply the blended spinach and milk mixture from Step 1 — make a little extra so you have enough both to mix into the potatoes and to drizzle on top as a sauce.
- If you can’t find chicory, substitute with a mild leafy green like baby arugula or watercress, finely chopped.
- Use a good baking or all-purpose potato (like Yukon Gold) for a creamy mash.
- Toast the almond lightly before chopping for extra flavor, though this is optional.
- Dried cranberries work well here and are easy to find in most grocery stores.
- Straining the spinach-milk mixture through a sieve removes any fibrous bits and gives a smoother, more vibrant green sauce.
Nutrition
- Calories: 155 kcal
- Carbohydrates: 32 g
- Protein: 5 g
- Fat: 1 g
- Sodium: 24 mg