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.
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 🙂
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||
- 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
- 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.
- 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.
- 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.
- 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.
- Place potatoes in bowl; top with remaining onions. Serve hot.