GREEN MASHED POTATOES RECIPE - NYT COOKING
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.)
Provided by Mark Bittman
Total Time 45 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http//schema.org, Calories 404, UnsaturatedFatContent 18 grams, CarbohydrateContent 45 grams, FatContent 23 grams, FiberContent 7 grams, ProteinContent 8 grams, SaturatedFatContent 3 grams, SodiumContent 639 milligrams, SugarContent 3 grams
GREEN CHILE MASHED POTATOES RECIPE | ALLRECIPES
These mashed potatoes are delicious with roasted Hatch green chiles from New Mexico! You can choose hot or mild chiles depending on your taste.
Provided by GINGERMURRAY
Categories Side Dish Potato Mashed Potato Recipes
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Cut green chile peppers in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Remove and discard skins. Chop peppers.
- Place potatoes and garlic into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until potatoes are fork-tender, about 20 minutes. Drain.
- Return potatoes to the pot. Add milk, sour cream, butter, salt, and pepper. Mash with a potato masher until no lumps remain. Stir in the chopped peppers.
Nutrition Facts : Calories 232.9 calories, CarbohydrateContent 27.1 g, CholesterolContent 31.7 mg, FatContent 12.4 g, FiberContent 2.7 g, ProteinContent 4.8 g, SaturatedFatContent 7.8 g, SodiumContent 129.8 mg, SugarContent 2.9 g
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