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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring water and salt to a boil; cut the potatoes in half lengthwise, and then into 1/2" thick slices; boil over medium-high heat for twenty minutes. | 2. Add the spinach and boil another 10 minutes being careful to not overcook in order to maintain it's bright green color. | 3. Drain, reserving 1 1/4 cups cooking liquid; in a food processor, process the potatoes and spinach until very smooth, adding the butter 1/2 T at a time. | 4. Return the puree to the pot and add the reserved liquid until the desired consistency; reheat slowly and season with salt and pepper; ladle into shallow soup plates and garnish with nutmeg or shaved cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	4	cups		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
potato	8	ounces	boiling	174.6329	39.6666	4.6493	0.2041
spinach leaf	8	ounces		65.7708	9.5481	8.2327	1.2927
butter	2 1/2	tablespoons	unsalted	213.75	9.8212	6.6788	18.0
salt			coarse	-	-	-	-
black pepper			ground	-	-	-	-
nutmeg			grated shaved	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.