3 Large Potatoes - Chopped in Chunks
1 Tbsp Basil - Chopped
2 Tbsp Parsley - Chopped
2 Tbsp Green Onions - Sliced
3 Cloves Garlic - Minced
2 Tbsp Nutritional Yeast
3 Packed Cups Fresh Spinach - Roughly Chopped
3 Tbsp Water or Vegetable Broth
Opt: S&P to taste
- Preheat the oven to 450°F / 230° C (Gas Level 5).
- Cut potatoes into chunks, place in a pot, cover with water, add a pinch of salt. Bring to a boil. Boil 6 minutes or until a knife can easily pierce, but not overly done.
- While the potatoes are coming to a boil, add 3 tbsp of water or vegetable broth to a pan, add the spinach and garlic. Cook for a few minutes over low heat until the spinach is soft. Set aside.
- Drain the potatoes, add to a big bowl and mash, leaving some chunks.
- Press or drain any extra water from the spinach, add the spinach and garlic to the potatoes, along with the chopped basil, parsley, green onions and nutrtional yeast. If using S&P add it here. Mix until well combined.
- Once cool enough to handle, with wet hands take a heaping tbsp in your hand, squeeze it together, roll into a small ball about the size of a golf ball, place on a parchment lined baking sheet, sil mat or slighly greased baking sheet. Repeat until done.
- Bake for 30-35 minutes until golden, going longer increases crispy exterior. They'll have a golden slightly crisp outside with a nice soft inside.
3 Ingredient Dijon Dipping Sauce
1 Tbsp Seeded Dijon Mustard
1 Tbsp Regular Dijon Mustard
2 Tbsp Maple Syrup or Agave
Mix together, taste, adjust as desired (can even add hot sauce) and serve!
Potato Spinach Balls = Bliss, I'm pretty sure of it. Enjoy!