Short Ribs with Crushed Potato and Creamed Spinach


  • 4 pounds Idaho® Yukon Gold potatoes
  • 1⁄2-pound butter 
  • 1 cup heavy cream 
  • 4 tablespoons salt
  • Black pepper, to taste 
  • Chives, to garnish


  1. Fill large pot with enough cold water to cover potatoes, stir in 2 tablespoons of salt and bring water to a boil. Cook until fork tender, about 40 minutes. 
  2. Drain in colander and transfer to bowl. Place pot back on stove and add cream and butter over low heat. Stir to combine, then add potatoes and turn off heat.
  3. Crush potatoes using potato masher or wooden spoon until desired texture.
  4. Season with pepper and remaining salt.
  5. Garnish with chives to serve.
  6. Serve with short rib and vegetable medley.
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Yield: 8

Erick Williams
Chicago, IL

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