Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Mashed Potatoes with Bitter Greens and Sweet Onions By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: MARIA ROBLEDO Servings: 4 Don't mash these potatoes very much; they aren't meant to be smooth. Ingredients 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 Directions 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. 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. Meanwhile, remove stems from greens. Roughly chop a quarter of the greens; set aside. Place remaining greens in a serving bowl. 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. Print