emerald mashed potatoes
Great side disk for St. Patrick's Day. Cook's Notes: use kale, finely shredded (or other dark leafy green)my trick is to place the mixture in my Bullet.
prep time
10 Min
cook time
30 Min
method
---
yield
8 serving(s)
Ingredients
- 6 large potatoes, russets
- 1 1/2 cups buttermilk
- 1 bunch scallions
- 3 tablespoons ghee
- 4 cups fresh kale, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
How To Make emerald mashed potatoes
-
Step 11 In a large pot, combine potatoes and lightly salted water to cover. 2 Bring to a boil, reduce heat to medium and then cook until tender, about 25 minutes. 3 Drain well. 4 Meanwhile, in large saucepan, combine milk, scallions& kale. 5 Bring to a boil, reduce heat to low and simmer 3 minutes. 6 Remove from heat. 7 Transfer potatoes to large bowl. 8 Add butter and mash with potato masher until smooth. 9 gradually stir in hot milk mixture until combined. 10 Season with salt and freshly ground pepper to taste. 11 If desired, add 2 or 3 roasted garlic cloves with salt&pepper!
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