Ingredients
5 medium Yukon Gold potatoes, peeled and cut into 2" pieces
Kosher salt
6 tbsp. butter, divided
4 scallions, white parts thinly sliced, greens sliced into 1-inch pieces
3 cloves garlic, crushed and chopped
1 large bunch kale, stemmed and sliced into 1/2" ribbons
3/4 c. milk
1/2 c. heavy cream
Freshly ground black pepper
Preparation
Step 1In a large pot, cover potatoes with water and season generously with salt. Bring to a boil and cook until totally soft, 10 to 15 minutes. Drain and return potatoes to pot.Step 2Meanwhile, melt 4 tablespoons butter in a large pot. Add scallions and garlic and cook until beginning to soften and smell fragrant, about 2 minutes. Add shredded kale, milk, and cream. Let cook 4 minutes, mixing often until milk comes to a simmer and kale wilts.Step 3Use a potato masher to mash kale mixture into potatoes until smooth. Season with salt and pepper.Step 4Serve with remaining 2 tablespoons butter and more cracked pepper on top.
This is the perfect way to add a beautiful swirl of health into a classic side dish, especially when you’ve got corned beef on the table. While you can use any potatoes you have for this dish, we prefer Yukon Golds because of their silky creaminess and superior mashability. Whatever you do, do use full-fat cream and whole milk and don’t be shy with the salt and pepper: A simple tweak in seasoning can be what sets apart good mashed potatoes from great ones. Kept in a clean, air-tight container, these spuds can last for up to 1 week in your fridge. Have you made these yet? Let us know how it went in the comments below!
