- Prep: 30 min
- Cook Time: 21 min
- Total: 51 min
- Serving: 6
This is an interesting and healthful take on potatoes from The Oldways Table, by K. Dun Gifford and Sara Baer-Sinnott
- 3 pounds potatoes, peeled and cut into large chunks
- sea salt
- 4 tablespoons 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
- freshly ground black pepper
- 5 scallions, white and tender green parts, chopped
- 1/4 cup freshly grated Parmesan, for garnish (opt)
- fried shallots, for garnish (optional)
- 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.