Creamy Mashed Potato with Leek & Spirulina Mustard Sauce

Ingredients (serves 2)

For the mash

• 600 g floury potatoes

• 1 leek

• 25 g butter or plant-based alternative

• 50–75 ml milk or plant-based milk

• Salt and pepper

For the spirulina mustard sauce

• 150 ml (plant-based) cream or cooking cream

• 1 tsp mild mustard

• ½ tsp spirulina powder

• Salt to taste

Optional

• Fried mushrooms

• Veggie sausage, tempeh, or legumes

• Fresh chives or parsley

Preparation

1. Peel the potatoes, cut into equal pieces, and cook until tender in plenty of salted water.
2. Cut the leek into rings and rinse well. Fry the leek over low heat in a little butter or oil until soft and lightly sweet.
3. Drain the potatoes and mash with butter and milk until creamy. Season with salt and pepper. Stir the fried leek through the mash.
4. Warm the cream in a small saucepan over low heat. First mix the spirulina with a tablespoon of the warm cream to form a smooth paste, then stir this into the sauce. Add the mustard and season with salt. Do not bring to the boil.
5. Serve the mashed potato with the spirulina mustard sauce poured over or alongside. Finish with herbs or an extra topping if desired.

Why this recipe fits Aligma

• Comfort food (mashed potato) → approachable

• Spirulina is in the sauce, not the base

• Great for people who are just getting to know spirulina

• Shows that spirulina also works in Dutch / European cuisine

Variation tips

• Replace leek with spinach or savoy cabbage

• Add nutmeg to the mash

• Make it spicier with wholegrain mustard

• Serve with a fresh salad for balance