Use matzoh meal to make it a Passover-friendly side.
This recipe is a tradition that snuck up on my family. My grandmother Debbie made it every Passover and Rosh Hashanah for as long as I can remember and, my mom says, for as long as she can remember, too. It remains a constant on our table to this day, long after Grandma Debbie’s passing, and I couldn’t imagine our holiday dinner without the crisp-topped mashed potato casserole with its ribbonlike layer of spinach, generously scooped on the “good china” and ready to be pooled with brisket gravy.
No one knows where the recipe came from — it’s not in any of the handwritten recipe books my grandmother passed down and she never talked about its provenance. However she came up with it, the dish is now firmly a part of our family ritual, and one I am happy to share with you here.This version captures the essence of my grandmother’s version, but with a few enhancements from me. It starts, as she had made it, with boiling and mashing potatoes with olive oil and broth.
Half of the rich, garlic-infused mash is layered into a casserole dish, then that is topped with chopped spinach that has been sautéed with onion, salt and pepper. The remaining potato mixture is smoothed on top of that, and then sprinkled with either matzoh meal or breadcrumbs , which have been tossed with a bit of oil.
The casserole bakes until it’s crisp and browned on top and steaming-hot. A creamy, savory scoop of it is heavenly with that holiday brisket and gravy, but this casserole is also right at home as a side with a simple roasted chicken, which means you don’t have to wait for a special occasion to make it.
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