Just posting this recipe for inclusion in the winter 2012 cleanse – if I make it again, I’ll be sure to take some pictures! 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
Serves 3.
- 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.
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