Grilled Potato Spinach Quesadillas

subheading: For the potato filling:

1 ½ pounds potatoes, whatever you’ve got on hand! (I have made this recipe with Dutch, Yukon Gold, and Red potatoes. You don’t even have to peel the potatoes if you’re ok with a little texture, which I am!)

¼ cup milk of choice

2 Tbsp butter, use Earth Balance or sub with olive oil to keep vegan

2 Tbsp mascarpone, (optional, but highly recommended; omit to keep vegan)

1 tsp sea salt

½ tsp garlic powder

½ tsp onion salt

⅛ tsp pepper

2 to 3 cups fresh spinach, or 8 to 12 oz frozen

subheading: Everything Else:

1 to 2 cups cheddar, freshly grated (omit to keep vegan, or use your favorite vegan cheddar)

Tortillas, I used a mix of 20 small, taco-sized flour and corn tortillas, but use whatever tortilla size and type you have on hand

Olive oil, for frying

Directions at macaronsandmimi.com

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