Search This Blog

11 April 2011

Green Mashed Potatoes

Green potatoes with sautéed veggies  

This is a pretty brilliant way I discovered to get myself and  Lovemuffin to eat greens, the really healthy greens, like kale, swiss chard, and mustard greens. I have tried it with all three of those types of greens, and I personally prefer it with kale, the flavor and color and texture seem the best with kale. And a little extra butter never hurts. They are perfect for Saint Patrick's Day, or for whenever you need something to do with potatoes besides making them boring white and fluffy. 

Green Mashed Potatoes
7-8 good sized russet potatoes
1 bunch kale, chard, or mustard greens, or any other sturdy greens of your choice
1 onion, chopped (optional, but highly recommended)
2-3 cloves garlic, minced (optional, but highly recommended)
Grated cheese to taste, such as parmesan, asiago, romano, pecorino, or a combination
Butter, Milk, Salt and Pepper to taste

Peel and chop potatoes, start boiling them in well salted water. While that is starting, rinse and chop the greens, discarding or chopping thick stems finely. Add the chopped greens to the potatoes, let it all boil together until the potatoes are tender enough for mashing.
While the potatoes are cooking, sauté the chopped onion in a little oil, if desired, adding the garlic when they are mostly soft and translucent. Set aside to add to the mashed potatoes later.
Drain the cooked potatoes and greens, and then mash with milk and butter and cheese until it is the desired consistency. Add salt and pepper to taste, add the onions, if using. Serve with a little extra butter and/or cheese on top.

1 comment:

  1. What a great way to get those leafy greens--and it looks pretty, too. It'd be pretty for Christmas, too, I think