Stew with spinach (and lemon meatballs)

Peel 1 kg of crumbly potatoes and cut into small pieces. In a pan, bring a layer of 4 cm water with 1/2 tl of salt to the boil. Add the potatoes, bring to the boil and cook them with the lid on the pan in 20 minutes until done. Heat 150 ml of milk to just below the boiling point. Drain the potatoes and crush them with the puree rammer. Add with so much milk with a wooden spatula that it becomes a fine, smooth puree. Add 25 g of butter. Put the pan back on the heat and heat the puree with gentle heat until the butter has melted. Season the puree with nutmeg and salt and pepper.

Mix 600 g fresh spinach and two spring onions (sachet 3 pieces) in portions through the puree and warm the whole while stirring until the spinach begins to shrink.