Green Mashed Potatos

Based on Bittman’s recipe of the same name


  • 2 large starchy or all-purpose potatoes (about 1 pound), peeled and cut into quarters
  • Sea or Kosher salt
  • 1/2 pound dandelion or other greens, washed and trimmed of thick stems
  • 1/4 to 1/2 cup extra virgin olive oil
  • Freshly ground black pepper
  • 3/4 cup bread crumbs, preferably homemade


  1. Put potatoes in a large, deep pot and cover them with cold water.
  2. Add a large pinch of salt and bring to a boil.
  3. Cook until soft but not falling apart, 15 to 30 minutes.
  4. Remove with a slotted spoon and drain;
  5. meanwhile, add greens to the same water and cook for about 1 minute.
  6. Rinse under cold water. Drain well, then finely chop.
  7. Heat oven to 400 degrees.
  8. Rinse potatoes, run them through a food mill, or mash them with a fork or potato masher, adding enough olive oil to moisten them well.
  9. Mash in the greens, adding more olive oil as needed.
  10. Sprinkle with salt and lots of pepper.
  11. Put mixture in an ovenproof dish and top with bread crumbs.
  12. Drizzle with more olive oil, sprinkle with salt and pepper, and bake until bread crumbs are golden brown, about 15 minutes.
  13. Serve hot or warm.

Serves 4.


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