Food and Prop Styling by Shiri Feldman
Photography by Felicia Perretti
Food Prep and Styling by Chef Suzie Gornish

These creamy spinach and horseradish potatoes are so delicious, it’s the type of dish that will have people wondering if it’s truly pareve.

Serves 8

• 3 lb (1.36 kg) pebble potatoes
• 1 Tbsp kosher salt + 1½ tsp, divided
  (I use Diamond)
• 2 Tbsp olive oil
• 6 oz (170 g) baby spinach leaves
• 4 cloves garlic, crushed
• 3 scallions, sliced
• ¼ cup oat milk (or pareve milk of choice)
• ½ cup nondairy sour cream (I used Wayfair)
• 2 Tbsp prepared white horseradish, drained

Place potatoes in an 8-quart pot. Cover with water and 1 Tbsp kosher salt. Partially cover the pot and bring water to a boil. Remove lid and boil for 20–25 minutes until potatoes are fork-tender.

Meanwhile, in a 3-quart pot, heat oil over medium heat. Add spinach, garlic, and 1 tsp salt; stir until spinach is wilted, about 1–2 minutes. Stir in scallions; cook for one minute. Turn off the flame and remove the pot from the heat.

Drain potatoes well. Add oat milk, nondairy sour cream, horseradish, and remaining ¹⁄₂ tsp salt to the pot and stir until smooth. Add the wilted spinach mixture, followed by the drained potatoes. Serve warm.

(Originally featured in Family Table, Issue 832)