Spinach and Cheese Potato Puffs

Boil the potatoes in their skins in salted water (approx. 30-35 minutes), then let them cool completely (it's worth preparing them up to 6 hours in advance). Peel the cooled potatoes and grate them finely.

Finely chop the onion and roughly chop the baby spinach. Heat the butter and oil in a pan, then sauté the onion for 3-4 minutes. Add the spinach, remove from heat, mix, and let cool for 5 minutes.

Preheat the oven to 180-185 °C and line a baking tray with baking paper. Grate the Edam cheese finely.