Green Mashed Potatoes
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2large starchy or all-purpose potatoes (about 1 pound), peeled and cut into quarters
- Salt
- 1pound dandelion or other greens, washed and trimmed of thick stems
- ¼ to ½cup extra virgin olive oil
- Freshly ground black pepper
- 1cup homemade bread crumbs
Nutritional analysis per serving (4 servings)
404 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 45 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 9 grams protein; 639 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put potatoes in a large, deep pot and cover them with cold water. Add a large pinch of salt and bring to a boil. Cook until soft but not falling apart, 15 to 30 minutes. Remove with a slotted spoon and drain; meanwhile, add greens to water and cook for about 1 minute. Rinse under cold water. Drain well, then chop.
- Step 2
Heat oven to 400 degrees. Rice potatoes, run them through a food mill, or mash them with a fork or potato masher, adding enough olive oil to moisten them well. Mash in the greens, adding more olive oil as needed. Sprinkle with salt and lots of pepper.
- Step 3
Put mixture in an ovenproof dish and top with bread crumbs. Drizzle with more olive oil, sprinkle with salt and pepper, and bake until bread crumbs are golden brown, about 15 minutes. Serve hot or warm.
Private Notes
Comments
This is a wonderful dish. Use whatever greens you have available: rapini (broccolini, cime di rape), spinach, kale. Just get rid of any thick stems. Couldn't be easier.
How about baking the potatoes, mashing them with the greens and stuffing the mix back into the shells?
Sautéed up some green onions in olive oil and garlic and added that to the potatoes in addition to the blanched dandelion greens. Served as a side to fried catfish. Delicious!
Loved this. The video is helpful and a bit different from the recipe (I put it in the oven rather than the broiler). Salt and pepper well throughout! I also drizzled a little olive oil on top when I plated.
Has anyone made this night before and then bake it with the breadcrumbs on top the next day?
This is a great dish, a nice twist on mashed potatoes. I made mine with spinach and served it with NYT pan Roasted Chicken in Cream Sauce and Fall Salad w/Apples, Cheddar and Crispy Sage. Yummy! Next time I may add milk or sour cream to cut down on the olive oil.
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