Mashed Potatoes and Greens
Serving up these tempting mashed potatoes is one of the most effective ways to ease any guilt you may feel over indulging in this starchy dish—just add greens! In creating a balance that satisfies our cravings for decadence and nutrients both, this recipe boasts no small feat. So, go on! Get mashing, and make sure to bask in the delight of having made something as alluringly tasty as it is nutritious!
Serves 4
Ingredients
1 lb. Local Roots potatoes, scrubbed and cut into 2-inch chunks
3 cloves Local Roots garlic, peeled
6 Tbsp. Local Roots unsalted butter, divided
3 cups of packed, torn Local Roots leafy greens (trimmed of any stems), such as komatsuna, kale, or chard
Kosher salt to taste
½ cup Local Roots milk or cream
Freshly ground black pepper to taste
Directions
1. 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.
2. 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.
3. Add the remaining 3 tablespoons of butter and milk to pot and reduce heat to low. Stir until butter has melted. Turn off heat.
4. Add the drained potatoes and garlic to pot and mash until well combined. Season with salt and pepper as desired and serve.
This recipe was created by Local Roots recipe contributor Susan Streit Sherman.
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