Mashed Potatoes with Dandelion Greens

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mashed potatoes with dandelion greens and carmelized onions

We made these along with the Tilapia and Dandelion Greens on Pita and they were to die for! I loosely adapted the recipe from Martha Stewart (love her!) and these were seriously the best mashed potatoes I’ve ever had – and I’m a total mashed potatoes snob, so that’s really saying something! :)

The secret to these awesomely delectable mashed potatoes? Caramelized onions! Why didn’t I ever know this?!? Leave it to my girl, Martha, to teach me something like this. She probably added them to counter the bitterness of the greens, but even if there weren’t any greens in there, I would love the onions just the same. Seriously, if you haven’t had thin slices of caramelized onions swirled throughout your mashed potatoes, I feel sorry for you. Like, you just don’t know…well, until now, because you ARE going to make these very soon…and then you’ll know :)

They were pretty simple to make too; as your potatoes are boiling, cook the onions with some brown sugar until soft and brown, about 15-20 minutes.

mashed potatoes with dandelion greens and carmelized onions
This is after about 10 minutes…almost there!

The original recipe uses the raw greens, but I went ahead and boiled them to soften them up a bit. Then I just mashed the potatoes, seasoned them, dumped the onions and greens on there, and stirred it all together to make what I now refer to as happiness in a bowl :)

mashed potatoes with dandelion greens and carmelized onions


This recipe was part of a series on cooking with dandelions, view other recipes in this series here: Dandelions: Friend or Foe (With Recipes!)

This recipe was loosely adapted from here.

Mashed Potatoes with Dandelion Greens & Carmelized Onions
Author: Sarah @ Nature’s Nurture
Mashed potatoes are mixed with dandelion greens and swirls of carmelized onions for a side dish that’s sure to impress!
  • 4 medium potatoes, peeled and quartered
  • 2 tablespoons olive oil
  • 1/2 large yellow onion, sliced 1/4 inch thick
  • 1 tablespoon dark-brown sugar
  • salt, pepper, and garlic powder, to taste
  • 1/4 cup milk + 1/4 cup cream, heated
  • 1 bunch dandelion greens, washed and coarsely chopped
  1. Place potatoes and 2 teaspoons salt in a large pot and add water to cover. Bring to a boil. Reduce heat to medium high; cook until tender, 25 to 30 minutes. Drain, return to pot, and keep warm.
  2. While potatoes are cooking, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add onions and brown sugar, and a dash of salt and pepper; saute, stirring occasionally, until caramelized, about 20 minutes. Set aside.
  3. As onions are caramelizing, bring a small pot of water to a boil. Place dandelion greens into boiling water, lower heat to medium, and cook until tender, about 7-10 minutes. Drain the greens and run under cold water to stop the cooking.
  4. While potatoes are still hot, roughly mash using a large fork or a potato masher. Add hot milk and cream, 1 tablespoon olive oil, salt, pepper, and garlic powder; mash to combine. Stir in half the onions and the cooked greens.
  5. Place potatoes in bowl; top with remaining onions. Serve hot.

This post was shared here: My Meatless Mondays, Melt in Your Mouth Mondays, Just Another Meatless Monday, Monday Mania, Fat TuesdayFoodie Friday,


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Sarah UmmYusuf is a former school teacher turned stay-at-home wife and mama with a passion for all things simple, natural, and homemade. She loves the natural world, and believes the solutions to many of the world’s ailments lie in nature. Her blog, , began as a way to document her family’s journey to a greener home, but has since become a thriving community and resource for those wishing to take small steps towards a more eco-friendly, natural and sustainable lifestyle. Follow her on Facebook, Twitter, Google+, and Pinterest.

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  1. says

    Used to collect the leave for my grandmother every spring. So great to see a recipe with dandelion leaves in it. Please share this on my foodie friday linky today.


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