Other than my one unusual (aka he doesn't like mashed potatoes) child, my kids could...and have...made a meal of mashed potatoes alone. Okay, so have I. Aside from their comfort factor, they are simple to make and pretty affordable in their most basic form. Plus, their versatility knows no bounds since you can use absolutely any variety of potato you have in the house.
Traditionally chopped cabbage or kale are mashed with potatoes to make this Irish side dish, but this version uses a mix of baby greens that includes kale, chard, and spinach. Feel free to replace some or all of the greens with cabbage or kale.
Prep Time: 15 minutes
Cook Time: 20 minutes
Keywords: side vegetarian soy-free nut-free kale potatoes Irish
Ingredients (serves 6)
- 2 1/4 pounds Russet potatoes
- 1 cup milk
- 2 ounces (4 tablespoons) unsalted butter
- 4 ounces mixed baby dark leafy greens (or chopped larger ones)
- 2 scallions or spring onions, thinly sliced on the bias
- ground white pepper
Peel the potatoes and cut them into large chunks before adding to a medium-large pot. Add water to cover by at least an inch and a teaspoon of salt. Bring to a boil, then reduce to a steady simmer until the potatoes are tender, ~20 minutes.
In the meantime, combine milk and butter in a small saucepot set over very low heat until warm to hot.
Drain potatoes and put them back into the pot set over low heat for 1 to 2 minutes, shaking often, until the potatoes have dried out a bit. Use a potato masher or hand mixer to mash the potatoes. Pour in the warm milk and butter mixture and continue to mash. Add the greens and mash until well combined. Taste and adjust seasoning to taste with salt and white pepper.
Scoop into a serving bowl and scatter the scallions over the top. Serve immediately with extra butter, if you wish.