Veggie Box potatoes scrubbed well Kosher salt 3/4 cup buttermilk, or more as needed (may substitute regular milk) Freshly ground black pepper 1 tablespoon grapeseed or canola oil Veggie Box bok choi cleaned well and then cut crosswise into 1-inch pieces Crushed red pepper flakes (optional) Toasted sesame oil, for serving 1 cup crispy/fried Veggie Box onions, for garnish

Boil peeled potatoes until fork tender. Drain, return
to the pot; immediately pour in the buttermilk, then
use a potato masher to mash to your desired
consistency Add more buttermilk, as needed.
Season lightly with salt and pepper; cover to keep
warm.Meanwhile, heat the grapeseed or canola oil in
a large skillet over medium-high heat. Once the oil
shimmers, toss in the chopped bok choy (to taste)
and a pinch of crushed red pepper, flakes, if desired.
Stir-fry for 1 to 2 minutes, until warmed through and
slightly wilted.Transfer the warm mashed potatoes
to a warmed serving bowl. Top with the bok choy,
then drizzle a little toasted sesame oil over them.
Scatter the crispy onions or shallots on top; serve
right away.