Green Mashed Potatoes

[Guest guest]

Wow! This looks so incredibly good and kid friendly too! I will definitely be making this today!!! Thanks for the recipe!!

~Anna

 

 

In a message dated 3/17/2010 8:00:01 A.M. Pacific Daylight Time, TJFronczak writes:

 

St. Patrick's Day Treat

Green Mashed Potatoes

 

1 1/2 cup lightly packed cups baby spinach leaves 3/4 lb. small potatoes, preferably yellow-fleshed 1 large garlic clove, peeled 1/4 cup finely chopped scallions, green part only Salt and freshly ground black pepper

Place spinach in food processor. Whirl, stopping as needed to scrape down sides of the bowl, until spinach is finely chopped and moist but not pureed. (This step can also be done with a large, sharp knife.) Set aside.

Place potatoes and garlic in a saucepan. Add cold water until the level is 2 inches above potatoes. Set over medium-high heat until water boils, then reduce heat and cook until potatoes are very soft, 20 to 25 minutes, depending on their size.

Drain potatoes and garlic in colander, then immediately return them to hot pot, shaking pan until potatoes look dry. With fork, roughly mash potatoes to break them up. Add spinach and scallions. Mash until potatoes are fluffy and bright green, with skins well mixed in. Spinach will be wilted rather than soft. Season to taste with salt and pepper. Serve immediately.

[Guest guest]

St. Patrick's Day TreatGreen Mashed Potatoes1 1/2 cup lightly packed cups baby spinach leaves3/4 lb. small potatoes, preferably yellow-fleshed1 large garlic clove, peeled1/4 cup finely chopped scallions, green part onlySalt and freshly ground black pepperPlace spinach in food processor. Whirl, stopping as needed to scrape down sides of the bowl, until spinach is finely chopped and moist but not pureed. (This step can also be done with a large, sharp knife.) Set aside.Place potatoes and garlic in a saucepan. Add cold water until the level is 2 inches above potatoes. Set over medium-high heat until water boils, then reduce heat and cook until potatoes are very soft, 20 to 25 minutes, depending on their size.Drain potatoes and garlic in colander, then immediately return them to hot pot, shaking pan until potatoes look dry. With fork, roughly mash potatoes to break them up. Add spinach and scallions. Mash until potatoes are fluffy and bright green, with skins well mixed in. Spinach will be wilted rather than soft. Season to taste with salt and pepper. Serve immediately.