Categories: Meals
Ingredients
- 4 russet potatoes
- 1/4 cup milk
- 2 tbsp. unsalted butter, divided
- 1 tsp kosher salt, divided
- 3/4 tsp black pepper, divided
- 1 tbsp. olive oil
- 8 oz. cremini mushrooms, sliced
- 2 tsp roughly chopped fresh thyme
- 1/2 cup beef broth
- 2 tsp sherry vinegar
- 2 tsp Worcestershire
- 2 garlic cloves, thinly sliced
- 10 oz. fresh baby spinach
- 8 oz. shredded smoked brisket, warmed
- 1 oz. blue cheese, crumbled
- 1/4 cup crispy fried onions
Directions
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Prick potatoes all over with a fork; place on a plate. Microwave potatoes at HIGH in 3 (5-minute) intervals until tender. Halve potatoes; scoop out potato pulp into a large bowl, leaving a 1/4-inch border around skin; set halves aside. Add milk, 1 tbsp. butter, 3/4 tsp salt, and 1/2 tsp pepper to potato pulp; mash until smooth. Cover to keep warm.
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Heat oil in medium skillet over medium-high. Add mushrooms and thyme; cook, stirring occasionally, until browned, 6-7 minutes. Add broth, vinegar and Worcestershire; bring to a simmer, and cook until liquid is reduced by half, about 2 minutes. Stir in 1 1/2 tsp butter and remaining 1/4 tsp pepper. Transfer mushroom mixture to a small bowl; cover to keep warm. Wipe skillet clean.
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Return skillet to heat over medium-high. Add garlic and remaining 1 1/2 tbsp. butter; cook, stirring constantly, until garlic is slightly golden, about 30 seconds. Add spinach in batches, letting each batch cook down slightly before adding the next. Cook, tossing constantly with tongs, until liquid has evaporated, about 2 minutes. Stir in remaining 1/4 tsp salt. Transfer to bowl with potato pulp; stir to combine.
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Divide potato mixture evenly among potato halves. Top evenly with brisket, mushroom mixture, cheese and onions.