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Kale Mashed Potatoes


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  • 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


Servings 4


Step 1

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.

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