Spinach and Potatoes
Wash and peel the potato. Cut it into small pieces.
Peel and slice the onion into thin pieces. Sauté in a deep nonstick pan until soft and translucent. If the onion sticks, use some butter in the pan. Avoid using cooking oil.
Add the diced potato and water to the pan. Bring to a boil; then turn down the heat and simmer until the potato is tender, about 25–30 minutes. Add more water if the potato sticks to the pan.
If using fresh spinach, wash the leaves thoroughly, chop, and remove all stems. Boil in a pan of shallow water for about 10 minutes. If using frozen spinach, defrost and cook according to the package directions.
Combine the cooked potatoes, onion, and spinach in a food processor or blender. Purée until smooth, adding liquid as needed to achieve the desired consistency.