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Mashed Potatoes with Kale
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1/2 C milk (or sub w/soy or almond milk)
4 Tbs (1 stick) butter
1 small carrot, peeled, diced
1 bay leaf
1 red onion, chopped
1 bunch kale, rinsed, coarsely chopped
2 lbs potatoes, peeled, cut into 1-inch pieces |
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Combine milk, 1 Tbs butter, carrot and bay leaf in medium saucepan; bring to simmer. Remove from heat; let steep while preparing kale and potatoes. •Melt 1 Tbs butter in large Dutch oven over medium heat. Add onion; sauté until light brown, about 8 minutes. Add kale; cover and cook until tender, stirring often, about 25 minutes. •Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return to same pot; mash with hand masher. •Add kale mixture to potatoes. Add enough milk to produce moist, fluffy potatoes. Season with salt and pepper. Melt 2 Tbs butter in small saucepan. Mound potatoes in large bowl. Using spoon, make well in top of potatoes. Pour butter into well. Serve hot. Serves 4. |
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