Grilled Potato Spinach Quesadillas

800 g potatoes, whatever you’ve got on hand!
¼ cup milk
2 tbsp butter
2 tbsp mascarpone
1 tsp SIDS SALT & PEPPER
½ tsp garlic powder
½ tsp onion salt
2-3 cups fresh spinach
Everything Else:--
1-2 cups cheddar, freshly grated
Tortillas, I used a mix of 20 small, taco-sized flour and Corn tortillas
Rice bran oil, for frying

Bring the potatoes to a boil in a large soup pot of water. There should be at least 3 cm of water above the potatoes. Boil for about 15 minutes, until the potatoes are soft, and a fork goes easily through when the potatoes are pricked.
Note: if using large potatoes, cut them in halves or quarters before boiling so they cook faster.
Once the potatoes are cooked through, drain the potatoes, and put them back in the pot.
To the pot, add the milk, butter, mascarpone, SIDS SALT & PEPPER, garlic powder, and onion salt. With a handheld mixer, mix the potatoes on medium speed until smooth, with the butter and mascarpone completely incorporated. Add the spinach then stir everything together with a silicone spatula until the spinach wilts and turns bright green.
Note: if using frozen spinach, cook the spinach on the stovetop until warm before adding to the potatoes. Frozen spinach will also probably turn the potatoes a little green, but the quesadillas will still be delicious.
Now take a tortilla. Spread your desired amount of potato filling on half of the tortilla then sprinkle some freshly grated cheddar over the potato filling. Fold the other half of the tortilla over the top of the potato filling and cheddar.
Repeat this process until you’ve used up all of the potato filling.
In a medium to large-sized frypan, heat a few tbsp of oil over medium heat for 30 seconds to 1 minute. Once the oil is hot, add a quesadilla or two to the pan. (The number of quesadillas you grill at one time will depend on the size of tortillas used)
Grill/fry the quesadillas over medium heat until the side in the pan turns golden brown, about 2-4 minutes. Flip each quesadilla over, and grill the other side until golden brown, another 2-4 minutes.
Take the quesadillas out of the pan, and put them on a paper towel-lined plate to remove excess oil.
Repeat the grilling process with all the quesadillas you’ve assembled.
Serve the quesadillas alone, or with your favourite condiments, such as sour cream and Sriracha.
HISTORY: a Mexican dish consisting of a tortilla that is filled primarily with cheese, and sometimes meats, spices, and other fillings, and then cooked on a griddle or stove. Traditionally, a corn tortilla is used, but it can also be made with a flour tortilla.
The quesadilla has its origins in colonial Mexico. The quesadilla as a dish has changed and evolved over many years as people have experimented with different variations of it. Quesadillas are frequently sold at Mexican restaurants all over the world.