GREEN CRISPY MASH

Name: Green Crispy Mash
Total time: 40 min
Yield: 4 Servings
Ingredients: 800 g starchy potatoes, makes about 4 servings of mashed potatoes; 200 ml warm milk; 1 tbsp butter; 1 pinch of nutmeg; ½ tsp salt; Alternatively: instant mashed potatoes, prepared according to the package instructions for 4 servings; 400–450 g frozen spinach, about 1 pack; 1 tbsp butter oder cream cheese; Salt and pepper; 1 pack fish fingers, about 10–15 pieces, depending on the brand; Ketchup, for the mouth and small details; A little mashed potato, for eyes or a nose; serve the remaining mash on the side; Fish finger pieces, for teeth or sun rays; Optional: 2 FOODMONSTAS WAFER EYES per plate, 22 mm or 35 mm

Green Crispy Mash is a creative plate idea made with creamy spinach, mashed potatoes and crispy fish fingers. When time is short, instant mashed potatoes work just as well. For anyone with a little more time, the recipe below also includes a simple homemade mashed potato version.

40 MINUTES

EASY

4 SERVINGS

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INGREDIENTS

FOR THE MASH

800 g starchy potatoes, makes about 4 servings of mashed potatoes

200 ml warm milk

1 tbsp butter

1 pinch of nutmeg

½ tsp salt

Alternatively: instant mashed potatoes, prepared according to the package instructions for 4 servings

FOR THE SPINACH

400–450 g frozen spinach, about 1 pack

1 tbsp butter oder cream cheese

Salt and pepper

FOR THE FISH FINGERS

1 pack fish fingers, about 10–15 pieces, depending on the brand

FOR DECORATION

Ketchup, for the mouth and small details

A little mashed potato, for eyes or a nose; serve the remaining mash on the side

Fish finger pieces, for teeth or sun rays

Optional: 2 FOODMONSTAS WAFER EYES per plate, 22 mm or 35 mm

PREPARATION

Peel the potatoes and cut them into pieces. Put them in a pot, cover with cold water and add a little salt. Bring to a boil and simmer for about 20–25 minutes, until the potatoes are soft.
While the potatoes are cooking, bake the fish fingers in the oven according to the package instructions. Leave some whole; others can be cut into smaller pieces later, depending on the version.
Warm the frozen spinach in a pan until it is hot and creamy. Stir in the butter or cream cheese and season with salt and pepper. Keep warm.
Drain the potatoes and let them steam off briefly. Mash with a potato masher or press through a potato ricer. Stir in the warm milk, butter, salt and nutmeg. Add a little more milk if needed, until the mash is creamy. For the quick version, prepare instant mashed potatoes according to the package instructions instead.
Spread the creamy spinach flat on the plates. This forms the green base. Add mashed potatoes, fish fingers and ketchup depending on the version.

TOOTHY MONSTER: Shape the spinach into a round monster face. Add two small mashed potato dots as eyes. One fish finger can sit across the top like a wild strip of hair. Cut two or three fish fingers into shorter pieces and place them along the lower edge as wide teeth. Add a ketchup mouth or small red details. Serve the remaining mashed potatoes separately so the portion stays balanced.

SUN WITH A FACE: Spread the spinach into a green circle on the plate. Place a larger mashed potato circle in the center. Arrange whole fish fingers around it as sun rays. Adjust the rays depending on the plate size and number of fish fingers, or halve individual fish fingers so one pack is enough. Add a face with ketchup.

FOODMONSTA STEP: If using FOODMONSTAS WAFER EYES, place them on the mashed potato dots or directly on the mashed potato circle at the very end. Add the eyes only shortly before serving so the wafer paper does not soften.

Serve immediately while the fish fingers and mashed potatoes are still warm.

GREEN CRISPY MASH

INGREDIENTS

PREPARATION

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