Cold spell comfort food is mashed potatoes mixed with winter greens, garlic, roasted shallots, and sharp cheese.
By Bryan Picard
A delicious winter dish, where I roasted the shallots with the skins on – it boosts flavor and also helps to release natural sugars. Out of the oven, they were almost caramelized and deliciously complex. I could eat a whole pan of them and recommend serving them straight like this for an easy side veg. But, if you’re feeling more adventurous, follow the whole recipe and enjoy.
- 6 shallots
- 5 medium potatoes (I used Yukon gold), cut in quarters
- 5 oz (two large handfuls) spinach, roughly chopped
- 3 cloves garlic, minced
- 4 tablespoons butter
- 2 tablespoons apple cider vinegar
- ½ cup milk (125ml)
- 75g aged cheddar, grated
- salt + ground black pepper
- In a skillet, cook the spinach with a knob of butter for a minute. Set aside.
- Pre-heat the oven to 450°F.
- Cut the shallots in half lenghtwise, leaving the skin on.
- Lay them face up in a baking tray and drizzle with olive oil. Cook in the oven for 40 to 45 minutes.
- Once the shallots are roasted, simply peel off and discard the skin and set aside the shallots.
- Meanwhile, bring a large pot of water to a boil and cook the potatoes for 25 minutes, until tender.
- Drain the potatoes and put them in a large bowl.
- Mash them around with the butter, garlic, and apple cider vinegar.
- Add the roasted shallots, cooked spinach, milk and season with salt and pepper.
- Lay the mixture in a baking pan, top with the cheddar, and bake for about 20 minutes, until the top is nicely browned.