Recipe by Local Roots recipe contributor, Susan Streit of Crate Cooking @cratecooking
1 pound potatoes, scrubbed and cut into 2-inch chunks
3 cloves garlic, peeled
6 tablespoons unsalted butter, divided
3 cups of packed, torn leafy greens (trimmed of any stems), such as komatsuna, kale or chard
1/2 cup milk or cream
Freshly ground black pepper
Place potatoes and garlic cloves in a large pot. Fill the pot with enough cold water to cover the potatoes by 1 inch. Bring the water to a boil and cook the potatoes until they are nice and tender when poked with a paring knife, about 17 to 22 minutes. Drain and set aside.
In the same pot, heat 3 tablespoons butter over medium heat. Add greens and a large pinch of salt and cook, stirring constantly, until greens are tender and wilted and any water has cooked off, about 3 to 8 minutes.
Add the remaining 3 tablespoons of butter and milk to pot and reduce heat to low. Stir until butter has melted. Turn off heat.
Add the drained potatoes and garlic to pot and mash until well combined. Season with salt and pepper as desired and serve.
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