Kale Mashed Potatoes
- 1 1/2 pounds russet potatoes peeled, and cut into quarters
- 1/2 garlic clove peeled
- 1/4 cup butter
- 1 teaspoon salt
- 1/2 teaspoon freshly-ground white pepper
- 1/2 cup milk or heavy cream heated until warm
- 5 ounces frozen kale cooked, squeezed dry
In a large pot with enough cold water to cover, place the potatoes and garlic. Bring to a boil and cook until tender, about 15 to 20 minutes. Drain well in a colander and return the potatoes to the pot.
Add the butter salt and white pepper, and mash with a potato masher. Continue mashing, while gradually adding the warm milk. Stir in the kale and serve immediately.
This recipe yields 4 servings.