-1 ¼ lbs. Yukon gold potatoes (or other potatoes, scrubbed)
-Salt to taste
-1 generous bu. dandelion greens or 1 bu. Swiss Chard
-1 T. extra virgin olive oil
-1 med. size leek, white & light green parts only, cleaned & chopped
-2 ½ T. unsalted butter
-¾ to 1 c. warm or hot milk
-Freshly ground pepper
Place potatoes in a saucepan and cover by an inch with water. Bring to a boil, add salt to taste, reduce heat to medium-low and cover partially. Simmer until tender, 25 to 30 minutes. Drain, return to pot and cover pot tightly. Let steam in the dry pot for 5 minutes.
Meanwhile, stem dandelion greens or chard, wash in 2 changes of water, and chop fine. You should have 5 to 6 cups chopped greens.
Heat olive oil over medium heat in a heavy skillet and add leek and a generous pinch of salt. Cook, stirring, until leek is tender but not browned, 3 to 5 minutes. Add greens, a handful at a time, and stir
until each addition has wilted enough to make room for more. When all greens have been added, turn heat to medium, add salt to taste, and stir over medium heat for 5 minutes, until greens are completely wilted and somewhat tender (dandelion greens will remain tough). Remove from heat.
Mash potatoes with a potato masher or in a standing mixer fitted with the paddle. Heat 3/4 cup of the milk with butter until butter melts, and gradually add to potatoes. Add wilted greens and leeks and mix until well blended. If desired, add the last 1/4 cup milk.
Season to taste with salt and pepper. Serve hot. Enjoy!