Mashed Potatoes with Kale
Mashed potatoes are NOT boring but anyone can use a lift every now and then. Here is a simple but delicious recipe for mashed potatoes to which I add kale, already cooked and chopped. To make it easy you can even use frozen chopped kale that you buy in bags all ready to go. I mentioned that I now no longer feel that everything has to be labour intensive and a few shortcuts on busy nights can make the difference between eating out and eating good food at home. I recently took a big bowl of this dish to a dinner at friends house and they appreciated the change of pace from plain (but never boring) mashed potatoes. This also heat nicely the next day (try the microwave).
Use starchy brown skinned potatoes for this dish, or you can mix a couple of different varieties for a change. Please don’t mash the potatoes with a mixer, they will not be the same. Invest in a hand held potato mashing gadget (see image below) and mash them by hand.
When you drain the water off the potatoes do not throw away all the water. Use the water to add to the potatoes instead of milk to create the right consistency.
If you have parsley pesto you can spoon a little over the potatoes just before serving.
This is a larger recipe serving 6-8, depending on your menu.
1 5 lb bag brown skinned potatoes
1/2 cup butter (or use margarine to keep it non-dairy)
3 cups chopped kale (uncooked, frozen)
Optional: grated parmesan, parsley pesto
Kale: place frozen kale in a dish and microwave a few minutes until just thawed and cooked through.
Peel potatoes, rinse under cold water and cut into large chunks. Keep the cut potatoes in a bowl full of cold water to prevent them from browning.
Place the potatoes in a pot and cover with cold water.
Bring to a boil, lower heat to a slow boil and cook until the potatoes are tender and cooked through.
Drain the water, keep about 2 cups.
Return the potatoes to the pot and add butter and salt.
Mash with a hand masher.
Add the cooked kale and mix with a spatula.
Taste and correct salt and pepper.
spoon into a serving bowl and drizzle with some parsley pesto.