Green Mashed Potatoes
By MARK BITTMAN
2 large starchy or all-purpose potatoes (about 1 pound), peeled and cut
1 pound dandelion or other greens, washed and trimmed of thick stems
1/4 to 1/2 cup extra virgin olive oil
Freshly ground black pepper
1 cup homemade bread crumbs.
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.
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.
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.
Yield: 4 servings.
Time: About 45 minutes
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