- 2 pounds starchy or all-purpose potatoes
- 1 tablespoon butter
- 1 cups fresh breadcrumbs
- 1/4 cup olive oil
- 1 tablespoon garlic, minced
- 1 pound chopped dandelion, spinach or other bitter greens
Peel the potatoes before cooking if you like. If you're in a hurry, cut the larger ones into halves or quarters. Cut or whole, the idea is to have all the pieces about the same size. Put them in a large, deep pot and cover with cold water. Add a large pinch of salt and bring to a boil.Keep the water rolling until the potatoes are done, anywhere from 15 to 30 minutes, depending on the size of the pieces and how tender you want them. The potatoes are done when a skewer or sharp knife inserted into one meets almost no resistance. Drain the potatoes well and let them dry out a bit.While potatoes drain, heat 1 tablespoon butter in a skillet. When melted, add breadcrumbs, coat, and when toasted, remove from pan. Add 1/4 cup olive oil to the skillet along with garlic and rosemary or thyme. Add greens. When the garlic is colored (not brown) and greens are wilted, add drained potatoes to the olive oil and mash with a fork or potato masher, adding a bit more oil if you like. Top mashed potatoes with breadcrumbs and serve.