Ingredients
Ingredients for 10 servings
- 1 kg Ardo Sweet potato puree
- 1 kg Ardo Leaf spinach
- 250 g Ardo Salsa Mexicana Mix
- 1 kg Potato puree
- 100 g butter or margarine
- 300 ml milk
- 200 g cheddar (optional)
- salt and pepper
Allergens
Milk
Preparation
- Steam the spinach briefly into the steamer and allow to drain.
- Sauté the Mix Salsa Mexicana in half of the butter.
- Add the spinach and allow it to simmer for a while. Season with salt and pepper.
- Heat up the mashed potatoes together with the sweet potatoe puree. Finish off with the rest of the butter and milk.
- Add the spinach and mix in the cheddar (optional).
- Let it heat thoroughly.
