Garlic Mashed Potatoes

These are the ultimate dairy-free mashed potatoes. They’re creamy and garlicky and have a nice color due to the parsley. If you know you’ll be serving this to children with a green-food aversion, don’t purée the parsley with the garlic, just offer it separately to sprinkle over the finished dish. Another flavor advantage—the garlic is cooked slowly in oil, making it sweet and mellow. This is delicious with any roasted meat, or fish. The dish can also be prepared a day or two ahead, then gently reheated in a double boiler or over a hot water bath.

SERVES 8

3 pounds Yukon Gold or all-purpose potatoes, peeled and cut into 2-inch cubes

½ cup extra-virgin olive oil

14 garlic cloves, peeled

1 cup chicken stock

½ cup packed fresh flat-leaf parsley leaves

Kosher salt and freshly ground black pepper

Place the potatoes in a large saucepan, cover with cold water, and bring to a boil. Reduce the heat to maintain a simmer and cook until the potatoes are tender, 20 to 30 minutes.

Meanwhile, heat the oil over low heat in a small heavy skillet. Add the garlic and cook, stirring occasionally, until the cloves begin to turn a very light gold, about 10 minutes. Watch carefully to avoid burning the garlic and remove the pan from the heat as soon as the cloves begin to color.

When the potatoes are tender, drain and return them to the pot.

Purée the garlic with its cooking oil, the stock, and the parsley in a food processor fitted with a metal blade. (The mixture will be green.) Transfer the purée to the pot with the potatoes and mash together with a hand masher until smooth. Season with salt and pepper. Serve at once or keep the potatoes warm in the pot, covered, over a hot water bath for up to 1 hour.

Sautéed Greens with Shallots

What should you do with all those beautiful greens that can be found at your local farmers’ market? Sautéing them is always a great way to go. You can liven this side dish up by throwing in golden raisins or currants, or even some toasted pine nuts if you like.

SERVES 4

2 tablespoons extra-virgin olive oil

2 medium shallots, minced (about 2 tablespoons)

1 garlic clove, chopped (about 1 teaspoon)

2 pounds washed and dried greens, such as baby spinach, baby kale, or Swiss chard, tough stems removed

Kosher salt and freshly ground black pepper, or pinch of ground red pepper flakes

Heat the olive oil in a large deep skillet over medium heat. Lower the heat to medium-low and add the shallots and sauté until beginning to brown, 4 to 6 minutes. Add the garlic and continue to cook 1 to 2 minutes. Add the greens, in 2 to 3 batches, and sauté until all the greens have wilted, 5 to 7 minutes. Season with salt and pepper and sauté 2 minutes more, until the greens are tender. Serve immediately or at room temperature.