Kale Mashed Potatoes

Tonight the goal was to make something to use the leftover kale and mushrooms we had. We ended up going with a slightly adapted version of Heidi’s recipe.

• 1 1/2 pounds potatoes, cubed
• sea salt
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 bunch kale (just the leaves) chopped
• 5 ounces mushrooms, sliced
• 1 small red onion, diced
• ~1/3 cup milk
• freshly ground black pepper
• shredded Asiago (for garnish)

1. Put the potatoes in a large pot and cover with water. Bring water to a boil and cook until the potatoes are mashable (approx. 20 minutes).
2. Heat 1 tbsp olive oil in a pan over medium heat. Add onions and garlic, and cook until onions soften. Add mushrooms and kale. Cook until mushrooms are soft and the kale is wilted and bright green.
3. Drain the potatoes, then mash while adding the milk. If 1/3 cup milk is not enough,  gradually add more until potatoes are creamy.
4. Stir the vegetable mixture into the potatoes. (Don’t mix too vigorously, or your potatoes will turn green.) Mix in the remaining tbsp of olive oil. Season with salt and pepper. Garnish with shredded cheese.

(Serves 4)

I thought it turned out pretty well.

Mike thought it could have used more garlic. We did, however, already double the amount from Heidi’s recipe. Perhaps we’ll try it next time and see how it goes. Mike also noted that the potatoes didn’t turn out to be particularly fluffy. I’m guessing it might have something to do with the fact that we were using red potatoes, but I’m not entirely certain.

Try it out and let me know what you think.

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