Mashed Potatoes with Kale

Mashed Potatoes with Kale & Olive Oil
Recipe from 101 Cookbooks

Last Spring Heidi Swanson's 101 Cookbooks site inspired me to take my mashed potato recipe from my tried-and-true Thanksgiving garlic mashed potato tradition to a whole new level of taste and textures. Her Mashed Potatoes with Kale & Olive Oil recipe rocketed me into adding all kinds of stuff to mashed potatoes. Now mashed potatoes with add-in's are a staple in my winter kitchen. They are great on their own as a filling main dish or accompanying a protein recipe as a side dish. And, what I love about this recipe is there is no butter! Only olive oil and it is still totally tasty. This week I used yukon gold potatoes for this recipe. If they are organic, don't peel them-just scrub them well. There's lots of nutrients in the organic potato skins. Did I mention how much I love this recipe?

In Health,
Miss Jolie Ann

Mashed Potatoes with Kale and Olive Oil

Serves 6

3 pounds potatoes, peeled (I don't peel them) and cut into large chunks

sea salt

4 tbsp 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 (I used unsweetened plain soymilk)

freshly ground black pepper

5 scallions, white and tender parts, chopped

1/4 cup freshly grated Parmesan, for garnish (optional)

fried shallots, for garnish (optional)

**I used the cheese and skipped the shallots)

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.