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1
Wash the nettles well, very very well, and carefully. If you do get stung, remember they are an ancient cure for joint pain! Wash the spinach separately.
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2
Clean the ramps, removing the slippery outer membrane. Chop the bulb ends, and then the greens, reserving them separately.
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3
Bring a two quart saucepan of water to the boil and salt it well. Drop in the nettles and cook for a minute, then drop in the spinach and stir once, to wilt them, and then use a slotted spoon to pull all the leaves out into a waiting colander, reserving the cooking water in the pot. Rinse under cold water to cool and refresh. Coarsely chop and reserve.
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4
Heat the oil in a medium skillet and saute the ramp bulbs until they soften, a few minutes. Add the ramp greens and stir a few times, then add the blanched greens. You may need a tablespoon or two of water to produce a mixture that you can even out in the pan. Lower the heat and let it simmer a few minutes, until everything is nicely combined, totally tender and still bright green. Scrape into a food processor and pulse until you have a thick puree. It does not need to be totally smooth.
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5
Cook the potatoes in the nettle-cooking water until fork-tender. Drain (you can make some rocking bread with that potato water, if you roll that way) and let the potatoes rest, covered, in the hot pan a moment. Mash them thoroughly with the butter and sour cream, then add the reserved green and the grated cheese and mix well. If you like to hit your mashed potatoes with an electric beater, now's the time. I am far too lazy for that. Taste for salt and pepper. Enjoy!
