Green Mashed Potatoes

Good source of: vitamin C lutein and zeaxanthin

Ingredients

• two and a half pounds russet potatoes, peeled and cut into large chunks
• 1 bunch of collard greens, Washington stems removed, then cut into half-inch strips( approximately 8 cups)
• 2 garlic cloves, minced
• half cup fat-free half-and-half
• 1 tablespoon butter
• salt and pepper, to taste

Fast Fact

People with Andy have lower levels of lutein and zeaxanthin and their eyes. That’s why getting more should I come with lutein and zeaxanthin through diet and/or supplements can help you maintain healthy vision

1. Place potatoes in a large pot of cold water, bring to a boil, reduce heat and simmer until tender, about 20 minutes. Drain and return potatoes to pot.
2. Place collards and garlic in a large saucepan over medium heat. Bring to a simmer. Cover and let stand for 10 minutes or until cooked through, but still green, stirring occasionally to prevent burning. Remove from Heat
3. add colors in remaining ingredients to potatoes. Mashoor whip to desired consistency. Add more half and half if too thick.

makes 8 servings