Kale and Olive Oil Mashed Potatoes

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- serves 2-3 as a side -

1 1/2 pounds potatoes, peeled and cut into large chunks
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
Leaves from 1/2 bunch kale
1/3 cup warm milk or cream
Freshly ground black pepper
2 scallions, white and tender green parts, chopped
Freshly grated Parmesan
1 small shallot chopped (the original recipe calls for fried shallots)

1. Bring a pot of salty water to boil, large enough to hold the potatoes comfortably. Boil the potatoes until tender, about 15-20 minutes.

2. In the meantime, heat one tablespoon of olive oil in a small skillet over medium-high heat, then add the garlic, kale, and a pinch of salt. Sauté until just tender, 1 minute.
3. Drain the potatoes and return them to the pan. Mash them with a fork or potato masher, then begin stirring in the milk while incorporating. Add milk, heating extra if necessary, until desired creamy texture. Taste for salt and add freshly ground pepper.
4. When ready to serve, stir in the kale, transfer to a serving dish, and drizzle the remaining olive oil on top. Top with Parmesan, scallions, and shallots if using.


Member since Sep 2007

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