Russet potatoes make a smooth mashed potato recipe. I leave the skins on, but you could also remove them. Potatoes are a starch so greens add a nice vegetable to balance out the nutrition. This is an easy and fast recipe to add to any dinner. We ate it over the weekend with a flat iron steak that is a good deal for a thinly sliced steak. Spinach, arugula or swiss chard would all work as a green to add to the mashed potatoes.
Amy Hetager, CSA Blogger
Greens and Mashed Potatoes
2 Russet Potatoes, diced
1 bunch of Greens, sliced thinly
2 cloves of Garlic, diced
Milk
Butter
Sour Cream
Bring a pot of water to boil and add the potatoes. Boil for 15 minutes. Keep testing with a fork to see if it is tender enough to mash. Drain the water. Add kosher salt, pepper, butter, a little milk and a little sour cream. Make sure that you add the dairy items slowly as you can always add more, but is hard to remove. Use a potato masher to crush the potatoes in the mixture.
In a saute pan, add olive oil and the garlic. Only let it cook for a minute then add the greens. Splash a little water on the greens, add kosher salt and pepper. Cover with a little air coming out. This will help steam the greens.
Add the greens to the mashed potatoes. Enjoy.
