Let's say, for example, that I've cooked for the majority of the day on Sunday and we have a good, well-balanced meal that night for dinner. I also happened to make sure I had everything that I needed to make dinner for the next couple of days. Suddenly, it's Wednesday, which has been non-stop work and errands all day long. We finally roll in the door that evening after picking up kids from sports and after school activities and everybody is asking me what's for dinner before I can even hang up the keys.
Guess what I do? Draw a blank. My brain doesn't go as far out as Wednesday. So I shoo everybody off to put their things away and I take turns opening the pantry and fridge to see what I can make that is both quick and nourishing. This time I get lucky and realize there are some beautiful thick pork chops that I didn't have plans for. I also spy a can of mixed greens and a couple packets of potato flakes, staples on my shelves.
I don't know if you've every tried Idahoan Signature Russets, but they taste just creamy and buttery, just like freshly mashed potatoes—and they're ready in only 5 minutes! They taste so great because of a proprietary processing method Idahoan uses to maintain the natural goodness and texture of the potato. The fact that you didn't peel, boil, and mash them yourself will be your little secret.
Who says a weeknight dinner can't taste like Sunday?
New Idahoan Signature Russets are sold in resealable pouches, which keep them fresh and easy accessible any day of the week and are now available at outlets nationwide!
yield: serves 4
Garlicky Greens and Parmesan Mashed Potatoes
prep time: 5 MINScook time: 8 MINStotal time: 13 mins
Dress up your mashed potatoes with mixed greens, garlic, and Parmesan cheese for an easy anytime side dish.
INGREDIENTS:
- 3 tablespoons butter, divided
- 1 fat garlic clove, minced
- 1/2 of a 14.5 ounce can low-sodium mixed greens, drained well (or 3/4 cup cooked greens)
- 1 (3.25 ounce) package Idahoan Signature Russets
- 1/2 cup milk
- 1/3 cup grated Parmesan cheese
- salt and pepper, to taste
INSTRUCTIONS:
- Melt 1 tablespoon of the butter in a small skillet over medium-low heat. Add garlic and cook until just soft, stirring often, ~1 minute.
- Add greens and a pinch of salt and pepper. Turn up heat and cook until excess liquid has evaporated, stirring from time to time, 4-5 minutes. Remove from heat.
- Heat 1 2/3 cups water and the remaining 2 tablespoons of butter until boiling on the stovetop. Remove from heat and stir in the milk, potatoes, Parmesan cheese, and reserved garlicky greens. Let sit 1 minute, then mix with a fork.
- Serve with more black pepper and extra butter on the top, if you wish.
Notes:
- If you're using canned greens, you can stir the other half into soup, scramble them into eggs, or make a double batch of these mashed potatoes!
