Levi Brown
Hands-On Time
10 Mins
Total Time
35 Mins

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.

How to Make It

Step 1

Steam potatoes. Bring butter, milk, salt, and pepper to a simmer in a medium pot; pour over potatoes and mash.

Step 2

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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