Green Mashed Potatoes

By Mark Bittman

Updated October 27, 2015

  • Evan Sung for The New York Times
Media 1 of 2
Total Time
45 minutes
Rating
4(215)
Comments
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These addictive mashed potatoes are equal parts potatoes and greens, lending texture and fresh flavor to the classic side dish. The amount of oil here is significant, but we all know that what makes mashed potatoes really good is fat. Use the best olive oil you have. (For everything you need to know to make perfect potatoes, visit our potato guide.)

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Ingredients

Yield:4 servings

  • 2 large starchy or all-purpose potatoes (about 1 pound), peeled and cut into quarters

  • Salt

  • 1 pound dandelion or other greens, washed and trimmed of thick stems

  • ¼ to ½ cup extra virgin olive oil

  • Freshly ground black pepper

  • 1 cup homemade bread crumbs

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

50 grams carbs; 426 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 23 grams fat; 8 grams fiber; 641 milligrams sodium; 9 grams protein; 3 grams sugar

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

  1. 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.

  2. 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.

  3. 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.

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Ratings

4 out of 5
215 user ratings
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Comments

Pat Porter

How about baking the potatoes, mashing them with the greens and stuffing the mix back into the shells?

Bowman

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.

Marina MacNamara

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!

Ammiatx

I am wondering what makes this different from colcannon? I made it as directed, but won't do it this way again.

RosebudTX

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.

Ching Yi

Has anyone made this night before and then bake it with the breadcrumbs on top the next day?

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