Beautybyfrieda

At the end of last year I received a press package of 2 new Aviko products, Mashed Potato and Churros. Both incredibly tasty. When you think of Spanish treats, you think of Churros, but today I want to talk about my favorite, Mashed Potato. This mashed potato is available in three different variants, natural, spinach and fine herbs, of which I like the natural variant the best. I recently made a delicious recipe with this variant that I share with you at the bottom of this article.

Mashed potatoes are often a challenge to make yourself. Ideally you want to get it as creamy and velvety as possible and that takes some experience but also time. Aviko Mashed Potato tastes just as good and is wonderfully creamy, you can have this puree on the table in a few minutes. Aviko’s mashed potatoes are made from carefully selected potatoes and are easy to dose in portions.

Three delicious flavors

Naturel tastes nice and creamy and is made from the best potatoes, milk and butter. Delicious to eat plain, but also perfect as a base for casseroles or even quiches.

Spinach gives a nice green bite to your dish. Also with this variant there is endless variation. How about a spinach dish with meatballs and apple curry sauce? Or a stuffed pumpkin with Mediterranean puree and Parmesan? A feast for the senses.

Fine seasoning adds the subtle taste of fine green herbs to the puree. This way you give every dish that little bit extra.

Availability

Aviko Mashed Potato can be found in the freezer section of the supermarket. The puree contains 5 portions and is on the table in 3 minutes. Can be prepared in the microwave, pan and oven. RRP € 2,99.

Recipe: Spinach stew with meatballs

This quick stew is a recipe from Albert Heijn. In addition to the spinach, there are crunchy vegetables in it and the gravy is a thick treacle-onion-mustard gravy.

Ingredients for 4 people

• 25 g unsalted butter
• 1 bowl Swedish meatballs
• 900 g Aviko Mashed Potato
• 600 g fresh spinach
• 320 g sweet and sour silver onions
• 50 ml tap water
• 3 tbsp Maestrichter fruit syrup
• 1½ tbsp coarse mustard
• 150 g raw cucumber

1. Heat the butter in the frying pan and fry the meatballs for 10 minutes on medium heat until golden brown and cooked through.
2. Meanwhile, heat the mashed potatoes according to the package. Heat a wok or large frying pan without oil or butter and let the spinach shrink in parts while stirring.
3. Remove the balls from the pan, but leave the fat in it. Drain the silver onions and collect the moisture. Place the silver onions, 50 ml of the onion liquid, the water, the syrup and the mustard in the frying pan and bring to the boil. Let the onion gravy cook over high heat for 3 minutes.
4. Meanwhile, mix the spinach with the rest of the mustard and the raw vegetables through the puree and divide among the plates. Spoon the balls and the onion gravy over it.