Kale, Garlic and Olive Oil Mashed Potatoes
For this recipe, be sure to wash the kale well (or spinach, or chard) – dirt and grit hides in the leaves. If you don’t like floppy leafiness in your potatoes, then chop the kale quite finely. If you stir the kale in too much it can lend a slight green cast to your potatoes, so just barely stir it in right before serving. Also, on the potato front – feel free to use unpeeled potatoes if you like something a bit more rustic (and nutritious). You can pick up some yellow-fleshed German Butterball potatoes which will add the visual illusion that the mashed potatoes were packed with butter. You probably won’t miss the real thing a bit.
3 pounds potatoes, peeled and cut into large chunks
sea salt
4 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 bunch kale, large stems stripped and discarded, leaves chopped
1/2+ cup warm milk or cream
freshly ground black pepper
5 scallions, white and tender green parts, chopped
1/4 cup freshly grated Parmesan, for garnish (opt)
fried shallots, for garnish (optional)
Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.
Heat two tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and saute just until tender – about a minute. Set aside.
Mash the potatoes with a potato masher or fork. Slowly stir in the milk a few big splashes at a time. You are after a thick, creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right. Season with salt and pepper.
Dump the kale on top of the potatoes and give a quick stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with the scallions, Parmesan cheese, and shallots.
Serves 6.
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