Here is the B-side to yesterday’s wild greens paté, especially if taking your yard greens neat is a little too daunting a prospect. I know it’s kind of the same thing two days running, but nettle season is brief. If you live a life without nettles, as a plus this version is more usefully adapted to polite, cultivated greens like spinach than the straight-up paté is.
Once you have created a garlicky, savory, emerald green paste from your wild or more refined greens, whip it into some mashed potatoes. You know how mashed potatoes are kind of synonymous with background noise and naps? This is their life-of-the-party cousin.
- one batch of greens paté, minus the tamari & nutritional yeast
- the reserved water from cooking the greens, if it’s not too late
- 3-4 large russet potatoes (about 2#)
- 1/2 cup sour cream (or buttermilk, for a less sinful version)
- 1/2 cup finely-grated parmesan
- 3T butter
- salt and fresh pepper to taste