Mashed Potatoes with Bitter Greens
Contributed by Meg
from Martha Stewart Living Magazine
This is a recipe I have to have complete concentration for, it doesn't
leave time for just standing around and waiting for the water to boil!
8 medium red potatoes (1 1/4 lbs)
1 T salt
1 t olive oil
2 T unsalted butter
1 large Vidalia onion sliced 1/4 inch thick
1 T dark brown sugar
1/4 t freshly ground pepper
1/2 C hot milk, or more as needed
1 bunch dandelion greens, arugula or other bitter greens, washed *
Place whole potatoes and 2 teaspoons salt in a large pot and add water to
cover. Bring to a boil. reduce heat to medium high; cook until tender,
30-35 minutes. Drain, return to pot and keep warm.
While potatoes are cooking, heat olive oil and t teaspoon butter in a
medium skillet over medium heat. Add onions and sugar, 1/2 teaspoon salt
until carmalelized, about 20 minutes. Set aside.
Meanwhile, remove stems from greens. Roughly chop a quarter the greens;
set aside. Place remaining greens in a serving bowl.
While potatoes are still hot, roughly mash** using a large fork or a whisk.
Add hot milk, remaining butter, 1/2 teaspoon salt and 1/8 teaspoon pepper;
mash to combine. Stir in half the onions and the chopped greens. Place
potatoes over greens in bowl, top with remaining onions, serve hot.
* Now, the only place I've ever found dandelion greens are at the farmer's
market, they are way cheap too. Of course, I never ate them before this
recipe came along, I always gave them to the tortoise as a treat. I don't
even know if you can get them up north, but I imagine you can find arugula
or other greens if you look hard enough, I would think mustard greens would
** Don't mash the potatos much, they aren't meant to be smooth (at least
that's what Martha says)
September 98 Recipes