Escarole Mashed Potatoes - cooking recipe

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

Preparation

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.
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.