Greens and Mashed Potatoes

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.

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