This casserole tastes like mashed potatoes mixed with peppery garlicky greens. The recipe calls for steaming the potatoes instead of boiling them. Sounds fancy, but it’s not. The technique causes the potatoes to release less starch, so you’ll rarely end up with gummy results. All you need is a steaming basket. Fill a pot with a few inches of water, fit it with the basket, and cook the potatoes over medium-high until they’re fork tender. Then proceed to mash them with melted butter, warm milk, and salt and pepper like you normally would. Baking them at the end makes for a beautifully golden brown and crispy top layer.
2½ pounds peeled, cubed Idaho potatoes
6 tablespoons unsalted butter
¼ cup milk
¼ teaspoon kosher salt
¼ teaspoon black pepper
2 bunches mustard greens, stemmed and finely chopped
1 clove garlic, chopped
2 tablespoons olive oil
1 bunch scallions, chopped
1 cup grated cheddar cheese
Sat fat 17.29g
How to Make It
Steam potatoes. Bring butter, milk, salt, and pepper to a simmer in a medium pot; pour over potatoes and mash.
Cook mustard greens and garlic in olive oil in a medium skillet over medium until tender, about 2 minutes. Stir greens, scallions, and cheese into potatoes. Transfer to a buttered 2-qt. baking dish. Bake at 400°F until browned.
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