Saturday, March 21, 2009

Mashed and Baked Potatoes with Greens

I think all civilized people can agree that mashed potatoes are a wonderful thing; nothing says home, happiness, security, and comfort more than a big pile of soft, fluffy potatoes. In my house, we would argue that kale is every bit as splendid, especially in combination with really good olive oil and a whole lot of garlic. Which is why this recipe is pretty much the greatest thing ever: it combines the two to create something even better than the sum of its already awesome parts. I guarantee that once you've mixed some greens with your taters, topped them with bread crumbs and baked the whole mess into beauteous crunchiness, you will agree that this combination is a marriage made in food heaven.

Mashed and Baked Potatoes with Greens
~ ⅓  cup extra virgin olive oil (this is the time to use the good stuff)
~ 3 tbsp. minced garlic
~ 2 large leeks, cleaned and chopped
~ 1 lb. leafy greens (I used kale), rinsed and chopped small
~ 1-2 tsp. kosher salt (to taste)
~ Fresh black pepper
~ 6-8 good-sized Yukon Gold potatoes, unpeeled and cubed
~ ¾-1 cup whole wheat panko or other bread crumbs
~ Paprika for garnish

~ Preheat the oven to 425 degrees fahrenheit and coat a 9 x 13" baking dish with cooking spray.
Put the chopped potatoes in a large, deep pot and cover with cold water. Add a large pinch of salt and bring to a boil. Cook for 15-20 minutes. Reserve about a cup of the water, then drain the cooked potatoes and return them to the pot.
~ In a large skillet or wok, heat 1/4 cup of the olive oil and sautee the garlic and leeks over medium heat for 2-3 minutes. Add the salt, pepper and, by handfuls, the chopped greens, stirring to incorporate. Cook for another 5-10 minutes, until the greens are wilted but still green.
~ Add the cooked greens and the additional 1/4 cup of olive oil to the cooked potatoes, and mash the whole lot together, adding the reserved potato water as needed to get the consistency you like.
~ Taste for seasoning, transfer to the prepared baking dish, and top with panko crumbs, another drizzle of olive oil and a sprinkle of paprika.
~ Bake for 15-20 minutes at 425 degrees, then break up the crust with a fork to make a rough texture.
~ Return to the oven and bake another 15-20 minutes, until crunchy and beautiful. Serve as a side or in its own as main dish, maybe with a salad and/or crusty bread.


  1. Mmmm I want to be eating that right now! (And I only just finished eating my dinner!)

  2. It was incredibly good; even my kale-suspicious son ate two huge plates of it!

  3. Wow,I agree with you, this sounds like a fantastic recipe. The combination of kale and potatoes has always been one of my favourites.

  4. I happen to have some washed and chopped broccoli and kale, and a few spare potatoes, in my fridge right now. I know what's gonna happen to the-em!

  5. This was so good I freaked out.

  6. I am making this again this week! Yeah! Woo!

  7. This was great--thanks for posting it, and thanks, Robert, for pointing me to the recipe.

    Tim L.