escarole mashed potatoes

• russet potatoes, peeled and cut into 1 inch cubes↗2 lbs
• cloves garlic, peeled and quartered↗6
• chopped escarole2 cups
• butter↗1 tablespoon
• buttermilk↗1⁄2 cup
• salt↗1 teaspoon
• black pepper↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   in sauce pan bring the potatoes,garlic and enough salted water to cover the potatoes to a boil cover,and simmer 20 minutes,drain return the mixture to saucepot over low heat using hand masher or ricer mash until smooth.

2. 2

   in a sauce pot cook the escarole in butter for 2 minutes in seperate saucepan heat the buttermilk,fold in escarole,buttermilk,salt,and pepper in the potatoes.