Ingredients Jump to Instructions ↓

  1. 2 pounds Yukon gold potatoes , scrubbed well, cut into eighths Water Salt

  2. 2 tablespoons olive oil

  3. 4 scallions, thinly sliced

  4. 1 bunch kale, stems discarded, and leaves finely chopped

  5. 3/4 cup milk

  6. 4 tablespoons butter Freshly ground black pepper

  7. 1/4 cup sour cream

  8. 1/4 cup freshly grated Parmesan

Instructions Jump to Ingredients ↑

  1. Add the potatoes to a pot of cold water and salt the water. Bring to a simmer over medium heat and cook the potatoes until tender, about 20 minutes. Drain the potatoes in a colander . Add 2 tablespoons of olive oil to the pot over medium-high heat. Once the oil is hot, add the green onions and the kale . Saute until tender, tossing with tongs, about 3 to 4 minutes. Stir in the milk and butter and season with salt and pepper, to taste. Let the milk warm and the butter melt . Put the potatoes into the pot and mash with a potato masher. Stir in the sour cream and the Parmesan and season with salt and pepper, to taste. Transfer to a serving bowl and serve.


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