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Making those Thanksgiving mashed potatoes nutritious

I’ve been experimenting with low-glycemic index foods mixed with those high-GI foods people crave, for my book 12 Steps to Whole Foods.   Everyone knows that mashed potatoes spike your blood sugar, but what you may not know is that more than any other food, green foods stabilize your blood sugar.    So,  you’re smart to  combine a low-GI food with a high one.   I made these Garlic-Greens Mashed Potatoes and took equal amounts of it and regular mashed potatoes to the family dinner.   The  one full of greens disappeared much faster than the other!   Enjoy!

Garlic-Greens Mashed Potatoes  

Eight potatoes, cut into chunks (scrubbed well but not peeled)

Eight garlic cloves, peeled

8 cups spinach or collard greens

¼ cup butter

1  teaspoon sea salt

1/4 teaspoon freshly ground pepper

Place potatoes in a heavy saucepan. Cover with water; bring to a boil over medium-high heat. Cover; reduce heat to medium-low. Cook 15-30 minutes or until potatoes are tender.

Meanwhile, cut spinach or collards into ribbons and saute in a bit of the ¼ cup butter (reserving the rest) with garlic until greens are wilted and bright green.  

When potatoes are tender, remove from heat, drain them and return to saucepan. Add milk and the remainder of the butter, salt and pepper, and mix with hand-held blender until desired consistency is achieved (smooth or lumpy).   Stir in spinach mixture (including any liquid) and serve.  

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