Garlic-Greens Mashed Potatoes
8 potatoes, scrubbed but not peeled, cut into chunks
8 garlic cloves, peeled and chopped
8 c of spinach or collard greens
1/4 cup of butter (or extra virgin olive oil)
1 teaspoon of salt
1/4 teaspoon of freshly ground pepper
Place the potatoes in a large saucepan. Cover with water and bring to a boil over medium-high heat (don't forget to add salt to the water). Cover and reduce heat to medium-low. Cook 15-20 minutes or until tender. Another great way to cook potatoes is in an electric steamer if you have one.
While the potatoes are cooking cut the spinach or collard greens into ribbons. Saute the greens with a touch of butter (reserving the rest), and garlic until the greens are wilted.
When the potatoes are done remove from heat and drain. Return to the saucepan and add salt, pepper, and remaining butter. Mix using a hand held mixer or a potato masher. When you have reached your desired consistency (you may need to add water for smooth potatoes) stir in the spinach mixture and any juices left in the pan.
I used majority red potatoes and a couple of baking potatoes. I left the potatoes chunky but think more of the kids would have eaten them if they were a tad smoother.
How we were able to eat this yummy homemade comfort food on such a hot day. The chicken cooked in the crockpot all day and I started making the potatoes at about 3:30. When I was done with the potatoes I left them in the pan, covered and turned the crockpot off. We ran some errands and when we got back it was dinner time, the food was still warm, and our kitchen was cooled off enough we were actually able to enjoy our meal. This also helped break the temptation of just grabbing something to eat while we were out since we knew dinner was waiting for us at home.