![Traditional Irish Soda Bread](https://static01.nyt.com/images/2022/01/19/dining/DA-Traditional-Irish-Soda-Bread/merlin_200484363_a3d083ef-05a7-47a8-b62c-6ba89794bcb4-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Green Mashed Potatoes
![Green Mashed Potatoes](https://static01.nyt.com/images/2015/10/27/dining/27COOKING-GREENMASHEDPOTATOES/27COOKING-GREENMASHEDPOTATOES-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2large starchy or all-purpose potatoes (about 1 pound), peeled and cut into quarters
- Salt
- 1pound dandelion or other greens, washed and trimmed of thick stems
- ¼ to ½cup extra virgin olive oil
- Freshly ground black pepper
- 1cup homemade bread crumbs
Preparation
- Step 1
Put potatoes in a large, deep pot and cover them with cold water. Add a large pinch of salt and bring to a boil. Cook until soft but not falling apart, 15 to 30 minutes. Remove with a slotted spoon and drain; meanwhile, add greens to water and cook for about 1 minute. Rinse under cold water. Drain well, then chop.
- Step 2
Heat oven to 400 degrees. Rice potatoes, run them through a food mill, or mash them with a fork or potato masher, adding enough olive oil to moisten them well. Mash in the greens, adding more olive oil as needed. Sprinkle with salt and lots of pepper.
- Step 3
Put mixture in an ovenproof dish and top with bread crumbs. Drizzle with more olive oil, sprinkle with salt and pepper, and bake until bread crumbs are golden brown, about 15 minutes. Serve hot or warm.
Private Notes
Cooking Notes
This is a wonderful dish. Use whatever greens you have available: rapini (broccolini, cime di rape), spinach, kale. Just get rid of any thick stems. Couldn't be easier.
How about baking the potatoes, mashing them with the greens and stuffing the mix back into the shells?
Sautéed up some green onions in olive oil and garlic and added that to the potatoes in addition to the blanched dandelion greens. Served as a side to fried catfish. Delicious!
Aside from the bread crumb topping and olive oil, it's very much like the colcannon I made one year for St. Patrick's Day. I used plain nonfat Greek-style yogurt to enrich the potatoes, and kicked in a dash of nutmeg for good measure.
I sprinkled some lemon juice on it after step 3, which added to the taste.
Loved this. The video is helpful and a bit different from the recipe (I put it in the oven rather than the broiler). Salt and pepper well throughout! I also drizzled a little olive oil on top when I plated.
Has anyone made this night before and then bake it with the breadcrumbs on top the next day?
This is a great dish, a nice twist on mashed potatoes. I made mine with spinach and served it with NYT pan Roasted Chicken in Cream Sauce and Fall Salad w/Apples, Cheddar and Crispy Sage. Yummy! Next time I may add milk or sour cream to cut down on the olive oil.
absurdly good. Used a combo of garlic infused olive oil and lemon infused olive oil. Mix of arugula, teenage collard greens, swiss chard and spinach.
I used collard greens & they worked well! I tried using store-bought whole wheat bread for breadcrumbs & they didn't taste too good - definitely using homemade white bread or sourdough next time
Truly delicious. The only thing I would add is some sautéed shallots and scallion. The onion flavor really made this pop. I topped it off with smoked sea salt, which also added to a rich profile. I don’t think the baking with the breadcrumbs is necessary, but that might be personal taste.
Made with kale. It’s much easier if you chop the greens first, and then cook. That way you don’t have to wait until they cool a bit before you add to the potatoes.
So delicious! Added a dash of garlic powder and crushed red peppers. I tasted the mixture before it went in the oven and the green were still very bitter so I had my doubts, however after the oven it was perfect.
Was suspicious but man this was incredible. Used four russets, one large & the others medium/small. Large handful of chard and another of arugula. Added in two crumbled strips of earlier morning bacon and some diced up leftover asparagus. The breadcrumbs on top were bomb. Squeezes of lemon brought it up to incredible. Served under osso buco and this was one of the most fantastic meals, ever.
I loved the combination but thought it turned out rather bland. At least 4 fat cloves of sautéed minced garlic and a shallot needs to be added to the mash along with some nigella seeds tempered in the olive oil. Both flavor and taste will improve with these.
Matthew, I have always had Irish colcannon made with potatoes and green cabbage. I’ll try it with kale!
I need to eat lowfat foods and this recipe easily adapts. Save potato water after blanching greens. Add @ 1 cup of it instead of the oil. I also used @ 1/2 lb of spinach for greens. After blanching, pressed out water before chopping. For the last step drizzled about 1 T of olive oil on top. Delicious!
Sautéed up some green onions in olive oil and garlic and added that to the potatoes in addition to the blanched dandelion greens. Served as a side to fried catfish. Delicious!
The onions and garlic were a nice touch. (I'm not a fan of gluten free breadcrumbs, so I skipped them and did not miss them.)
Really, aren't the greens raw if you use broccoli raab or collards?
I sprinkled some lemon juice on it after step 3, which added to the taste.
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