Stuffed Monster Heads
Green Mashed Potatoes
I adore the combination of bitter greens and potatoes. I spent almost a whole week just making and eating potatoes and greens for an article I was writing. I wish all my weeks were that good! Usually I end up writing features on anchovies and mushrooms, or other ingredients I am not too fond of. This was one of my favorite recipes from that luscious week, and it is perfect for Halloween as well as any time of the year. You can use any green, Swiss chard, beet greens, mustard greens, even spinach, but I liked it best with kale. I like the buttery rich taste and color of Yukon gold potatoes, but you can use your favorite potatoes.
3/4 cup milk
4 thinly sliced scallions
4 cups thinly sliced kale
6 large Yukon gold potatoes, cooked, peeled, and mashed
3 tablespoons butter
In a large heavy saucepan bring the milk to a boil. Add the scallions, kale, salt and pepper and return to a boil. Reduce the heat and simmer until the kale is very tender and bright green, but not mushy. While the kale is cooking, whip the potatoes with the butter. Fold in the milk mixture and mix well to combine. Serve hot.
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