escarole mashed potatoes

this is a very differt take on mashed potatoes got in form a southern living book

• Ready In: 45 mins
• Serves: 8

Ingredients

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

Directions

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. 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.