Duchess potatoes with spinach

To prepare the duchess potatoes with spinach, place the whole potatoes with their skins in salted cold water 1 and cook them for about 30-35 minutes after boiling, checking the consistency with the tines of a fork. Meanwhile, clean and chop the onion 2. In a non-stick pan, pour a drizzle of oil and the chopped onion 3, then stew over low heat until the onion is soft.

Add the spinach 4 and season with a pinch of salt 5. Cover with the lid 6 and let them wilt.

When the spinach is cooked 7, transfer it to a sieve to let it dry, pressing slightly 8. Blend them with an immersion blender 9.

You should obtain a homogeneous puree 10. Then let it cool. Drain the cooked potatoes 11 and pass them, still hot, through a potato ricer 12.

Add the butter 13, stirring immediately to let it melt. Season with grated nutmeg 14 and salt, then add the spinach puree 15.

Finish with the egg yolk 16, chopped dill 17, and pepper 18.

Mix well with a spatula 19 and transfer to a piping bag with a 0.5 inch star nozzle 20. Keep in the fridge while the oven heats up, the mixture should be cold when forming the dollops. Pipe your duchess potatoes well-spaced on a baking sheet lined with parchment paper 21, a couple of batches will be needed.

Brush the surface with a little oil 22 and bake in a preheated static oven at 392°F for 18 minutes. Once baked, let them cool slightly before handling, as they are very delicate when hot 23. Meanwhile, prepare the cream: in a bowl pour the fresh cream and spreadable cheese 34.

Season with oil 25, salt, and pepper 26. Mix vigorously with a whisk 27.

You should obtain a creamy consistency 28. Spread the cheese cream on a serving plate 29, then place the green duchess potatoes on top 30.

Garnish with sprigs of dill 31, pomegranate seeds 32, and pepper to taste. The duchess potatoes with spinach are ready to be served 33!