Emerald Mashed Potatoes

From: Cookgirl

On Jun 12, 2009

This was the perfect recipe for the organic beet greens, garlic whistles and Egyptian walking onions I purchased at the farmers' market today and I'm happy I found both the Egyptian walking onions and this recipe. Easy directions and equally simple to prepare. You could take this recipe so many different routes. Reviewed for ZWT 2009.

From: Margie99

On Mar 19, 2009

These were great. I loved being able to get some leafy greens into a food my kids love. They never even mentioned the spinach that I put in there. I added a few cloves of garlic to the boiling water and had to cook a bit longer than stated but it was no biggie. I used about 1 cup of milk, I figured I could always add more milk-couldn't take any out. We will make these again I am sure. Thanks for a keeper.

From: Gay Gilmore

On Feb 22, 2002

Easy peasy and delicious. Crunchy kale in mashed potatoes, I loved it!

From: Roosie

On Nov 5, 2004

Nummy mashed potatoes! I actually made a half recipe and only used 2 large russet poatoes, which I left unpeeled. I used frozen spinach as my green, which worked very well. The scallion added great flavor to this- I have never added (nor thought to add) green onion to mashed potatoes before and it just added a wonderful burst of flavor. Like Derf, I think that the full amount of milk called for is a bit too much, but that can vary a lot based on how creamy you like your potatoes and based on the potatoes themselves. I mashed mine quite well with the spinach, so the potatoes themselves did turn green with lovely green flecks. Next time I will Derf's suggestion of adding a couple garlic cloves to the potato cooking water- sounds yummy. This is a great way to kick your mashed potatoes up a notch on both the healthfulness scale and the flavor scale! Thanks for the recipe, Mirj! It's yummy.