These were made to make my grape and ginger chicken dinner more filling, but without the inclusion of butter and cheese… well, let’s just say they weren’t the potatoes I was dreaming of. Still, I ate them all, and it was a great way to sneak another serving of leafy greens into my day!
Arugula Mashed Potatoes
- 3 medium yukon gold potatoes, washed and cut into 1 inch cubes
- approx 4 cups arugula, rinsed
- 3 TBS olive oil
- salt and pepper
- Place the potatoes in a large pot and cover with cold water. Add about 1 TBS salt. Bring potatoes to a boil and then cook until tender, about 5 minutes. Remove potatoes from pot with a pasta skimmer and place in a large bowl. Add arugula to the still boiling water, and blanch until bright green, about 1 minutes. Quickly drain and run under cold water to stop the cooking process, then blend the arugula, potatoes, and olive oil until they form a smooth puree. Season with salt and pepper and serve.