Nutritious, delicious kale makes these mashed potatoes extra-special, and this is a great way to use the abundance of kale from your CSA or local farmers market. If you don't have leeks, use about 1/2 cup of thinly sliced sweet onion or green onions.
Yield: Serves 6
Ingredients:
- 1 bunch kale, chopped, about 4 to 6 cups chopped
- 3 medium leeks, trimmed, washed, and thinly sliced
- 4 tablespoons butter, divided
- 1/2 cup chicken broth
- 1 teaspoon salt, or to taste
- 1/8 teaspoon ground black pepper
- 2 1/2 pounds potatoes, russet or baking
- 1 cup milk, light cream, or half-and-half
Preparation:
In a large skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Saute the leeks over medium heat, stirring, until wilted. Add the kale and chicken broth. Cover and simmer over low heat for 30 minutes, until greens are very tender. Add the salt, to taste, and the pepper. Add milk or cream; remove from heat and set aside.
Meanwhile, peel potatoes and cut into quarters; rinse well. Put potatoes in a medium saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain well and transfer to a large bowl.
Heat the kale and milk mixture until hot. Add to the drained potatoes and mash by hand or with an electric mixer until well blended.
Serves 6.
