Mashed Potatoes with Kale and Olive Oil - 101 Cookbooks - The Diigo Meta page

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  Sofia Vazquez-Duran

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• 24 Nov 10
  

  Bea Shih

  3 lbs potatoes, sea salt, 4 T evoo, 4 cloves garlic, 1 bunch kale, 1/2+ c warm milk or cream, black pepper, 5 scallions, 1/4 c fresh parmesan (optional), fried shallots (optional).

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• 13 Nov 10
  

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• 06 Apr 09
  

  Emily K

  Meet my new favorite mashed potato recipe - creamy mashed potatoes flecked with finely chopped greens and garlic. Adding a green like kale is a great way to add color and nutritional umph to America's favorite starch-packed side dish.

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  Katharine RJN

  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,

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• 30 Oct 08
  

  yarn geek

  food potatoes garlic kale greens milk parmesan

• 11 May 08
  

  Jay Luker

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• 19 Sep 07
  

  Vero LD

  creamy mashed potatoes flecked with finely chopped greens and garlic

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• 26 Mar 07
  

  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,

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• 17 Mar 07
  

  Michael Massing

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• 13 Mar 07
  

  dark foxx

  recipes potato greens side vegetarian kale

• 11 Mar 07
  

  allynbally

  cooking potatoes

  • Mashed Potatoes with Kale and Olive Oil

      

    For this recipe, be sure to wash the kale well (or spinach, or chard) - dirt and grit hides in the leaves. I don't like floppy leafiness in my potatoes, so I chop the kale quite finely. If you stir the kale in too much it can lend a slight green cast to your potatoes, so i just barely stir it in right before serving. Also, on the potato front - feel free to use unpeeled potatoes if you like something a bit more rustic (and nutritious). I picked up some yellow-fleshed German Butterball potatoes at the market last week and they added the visual illusion that the mashed potatoes were packed with butter. Didn't miss the real thing a bit.

      

      

    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.
• 10 Mar 07
  

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