From the Art of Eating article in April 2017.

Mashed Potatoes with Dandelion Greens
From A Painter’s Kitchen, by Margaret Wood.
Makes 6 servings

  • 6–8 fine-grained potatoes
  • 1/2 cup or more roughly chopped young, tender dandelion greens
  • 2–4 tablespoons of butter or oil
  • 1/2 cup milk, or to taste
  • Herb salt, to taste
  • Freshly ground pepper, to taste
  1. Heat the water to boiling in a heavy 2-quart pan. While the water is heating, peel the potatoes, and cut them into quarters.
  2. Add potatoes to boiling water. After about 20 minutes, or when the potatoes are tender, drain the cooking water from the potatoes.
  3. With a heavy potato masher, mash the potatoes, using 2 tablespoons of butter or oil and  cup of the milk.
  4. After the potatoes are mashed to a smooth consistency, add more butter or oil and/or more milk if necessary.
  5. Incorporate the dandelion greens, stirring well to mix them into the potatoes. Add herb salt and freshly ground pepper to taste.