Mashed Potatoes with Bitter Greens and Sweet Onions


Don't mash these potatoes very much; they aren't meant to be smooth.


  • 8 medium red potatoes (about 1 ¼ pounds)

  • 1 tablespoon salt

  • 1 teaspoon olive oil

  • 2 tablespoons unsalted butter

  • 1 large Vidalia or other sweet onion, sliced ¼ inch thick

  • 1 tablespoon dark-brown sugar

  • ¼ teaspoon freshly ground pepper

  • ½ cup hot milk, or more as needed

  • 1 bunch dandelion greens, arugula, or other bitter greens, washed


  1. Place whole potatoes and 2 teaspoons salt in a large pot and add water to cover. Bring to a boil. Reduce heat to medium high; cook until tender, 30 to 35 minutes. Drain, return to pot, and keep warm.

  2. While potatoes are cooking, heat olive oil and 1 teaspoon butter in a medium skillet over medium heat. Add onions and sugar, 1/2 teaspoon salt, and 1/8 teaspoon pepper; saute, stirring occasionally, until caramelized, about 20 minutes. Set aside.

  3. Meanwhile, remove stems from greens. Roughly chop a quarter of the greens; set aside. Place remaining greens in a serving bowl.

  4. While potatoes are still hot, roughly mash using a large fork or a whisk. Add hot milk, remaining butter, 1/2 teaspoon salt, and 1/8 teaspoon pepper; mash to combine. Stir in half the onions and the chopped greens. Place potatoes over greens in bowl; top with remaining onions. Serve hot.

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