3 years ago

Mashed Potatoes & Greens

A delicious mix of
mashed potatoes and greens, topped with crunchy homemade bread crumbs.

4 servings
Preparation time: 45 minutes


  • 2 large potatoes (about
    1 pound), peeled and cut into quarters
  • Salt
  • 1 pound arugula or other
  • ¼ to ½ cup extra virgin
    olive oil
  • Freshly ground black
  • 1 cup Lunds &
    Byerlys Italian Panko Breadcrumbs


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

Recipe adapted from New
York Times