2 ½ lb Yukon gold potatoes, well scrubbed and quartered
1 bunch arugula, aobut 4 oz, stemmed
1 cup rice milk
¼ t ground pepper
2 T minced fresh chives
In a large pot fitted with a steamer basket, bring 2 inches water to a boil.
Put the potatoes in the basket. Reduce heat to medium, cover, and steam until the potatoes are very tender, 25-30 minutes.
Cut the arugula leaves crosswise into ¼-inch-thick strips. In a large bowl, combine the potatoes, buttermilk, and pepper. Using a potato masher mash to a coarse puree. Stir in the arugula and half the chives.
To serve, divide among individual plates. Top each with a equal amount of the remaining chives.
*Recipe from Mayo Clinic
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