By Mark Bittman
- Total Time
- 45 minutes
- Rating
- 4(204)
- Notes
- Read community notes
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
- 2large starchy or all-purpose potatoes (about 1 pound), peeled and cut into quarters
- Salt
- 1pound dandelion or other greens, washed and trimmed of thick stems
- ¼ to ½cup extra virgin olive oil
- Freshly ground black pepper
- 1cup homemade bread crumbs
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
404 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 45 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 8 grams protein; 639 milligrams sodium
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
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.
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.
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.
Ratings
4
out of 5
204
user ratings
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Cooking Notes
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.
Pat Porter
How about baking the potatoes, mashing them with the greens and stuffing the mix back into the shells?
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!
Eric Rodgers
Aside from the bread crumb topping and olive oil, it's very much like the colcannon I made one year for St. Patrick's Day. I used plain nonfat Greek-style yogurt to enrich the potatoes, and kicked in a dash of nutmeg for good measure.
Buglady
I sprinkled some lemon juice on it after step 3, which added to the taste.
Chris
This is a great dish, a nice twist on mashed potatoes. I made mine with spinach and served it with NYT pan Roasted Chicken in Cream Sauce and Fall Salad w/Apples, Cheddar and Crispy Sage. Yummy! Next time I may add milk or sour cream to cut down on the olive oil.
KTG
absurdly good. Used a combo of garlic infused olive oil and lemon infused olive oil. Mix of arugula, teenage collard greens, swiss chard and spinach.
Tobias
I used collard greens & they worked well! I tried using store-bought whole wheat bread for breadcrumbs & they didn't taste too good - definitely using homemade white bread or sourdough next time
Monica D
Truly delicious. The only thing I would add is some sautéed shallots and scallion. The onion flavor really made this pop. I topped it off with smoked sea salt, which also added to a rich profile. I don’t think the baking with the breadcrumbs is necessary, but that might be personal taste.
Galegamin
Made with kale. It’s much easier if you chop the greens first, and then cook. That way you don’t have to wait until they cool a bit before you add to the potatoes.
Katelyn
So delicious! Added a dash of garlic powder and crushed red peppers. I tasted the mixture before it went in the oven and the green were still very bitter so I had my doubts, however after the oven it was perfect.
Brandy in Boston
Was suspicious but man this was incredible. Used four russets, one large & the others medium/small. Large handful of chard and another of arugula. Added in two crumbled strips of earlier morning bacon and some diced up leftover asparagus. The breadcrumbs on top were bomb. Squeezes of lemon brought it up to incredible. Served under osso buco and this was one of the most fantastic meals, ever.
Nandita
I loved the combination but thought it turned out rather bland. At least 4 fat cloves of sautéed minced garlic and a shallot needs to be added to the mash along with some nigella seeds tempered in the olive oil. Both flavor and taste will improve with these.
Eileen
Matthew, I have always had Irish colcannon made with potatoes and green cabbage. I’ll try it with kale!
Paul Menkes
I need to eat lowfat foods and this recipe easily adapts. Save potato water after blanching greens. Add @ 1 cup of it instead of the oil. I also used @ 1/2 lb of spinach for greens. After blanching, pressed out water before chopping. For the last step drizzled about 1 T of olive oil on top. Delicious!
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!
cheerytomato
The onions and garlic were a nice touch. (I'm not a fan of gluten free breadcrumbs, so I skipped them and did not miss them.)
Kristine
Really, aren't the greens raw if you use broccoli raab or collards?
Buglady
I sprinkled some lemon juice on it after step 3, which added to the taste.
Julie
3 potatoes and a 5 oz box of kale, which we did not parboil. Loved.
Julie
Did not parboil the kale and it was delicious.
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