Mashed potatoes make a great side dish for many meals. The nutritional quality can range from relatively bland to terribly fattening depending on the additions.
Here’s a recipe that uses some unique seasoning to add interesting taste with less of the “bad” stuff. I think you’ll enjoy!
Here’s what you’ll need:
- 8 medium red potatoes (about 1 1/4 pounds)
- 1 tablespoon(s) salt
- 1 teaspoon(s) olive oil
- 2 tablespoon(s) unsalted butter
- 1 large Vidalia or other sweet onion, sliced 1/4-inch thick
- 1 tablespoon(s) dark-brown sugar
- 1/4 teaspoon(s) freshly ground pepper
- 1/2 cup(s) hot milk, or more as needed
- 1 bunch(es) dandelion greens, arugula, or other bitter greens, washed
Directions:
- 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 to 35 minutes. Drain, return to pot, and keep warm.
- While potatoes are cooking, heat olive oil and 1 teaspoon butter in a medium skillet over medium heat. Add onions and sugar, 1/2 teaspoon salt, and 1/8 teaspoon pepper; saute, stirring occasionally, until caramelized, about 20 minutes. Set aside.
- Meanwhile, remove stems from greens. Roughly chop a quarter of 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.
Thanks to Delish for this great variation on an old stanby.
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