12 Steps to Whole Foods

Making Plant-Based Main Dishes
Garlic-Greens Mashed Potatoes
I served this at Thanksgiving, and it disappeared faster than the regular mashed potatoes we brought for my
non-vegetable-loving nieces and nephews.
8 potatoes, scrubbed well but not peeled, cut into chunks
8 garlic cloves, peeled and chopped
8 C spinach or collard greens
¼ C butter (or extra virgin olive oil)
1 teaspoon sea salt
¼ tsp. freshly ground pepper
Place potatoes in a heavy saucepan. Cover with water and bring to a boil over medium-high heat. Cover and
reduce the heat to medium-low. Cook 15-30 min. or until the potatoes are tender.
Meanwhile, cut the spinach or collards into ribbons and sauté in a bit of the ¼ C butter (reserving the rest) with
garlic until the greens are wilted and bright green.
When the potatoes are tender, remove them from heat,
drain them, and return them to saucepan. Add the salt,
pepper, and remainder of the butter, then mix with
hand-held blender until desired consistency is
achieved (smooth or lumpy). Add a bit of water if
needed. Stir in the spinach mixture (including any
liquid) and serve.
© Copyright Robyn Openshaw 12 Steps to Whole Foods 169