Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Russet potatoes - peeled, and Cut into quarters 1/2 Garlic clove - peeled

  2. 1/4 cup 49g / 1.7oz Butter

  3. 1 teaspoon 5ml Salt

  4. 1/2 teaspoon 2 1/2ml Freshly-ground white pepper

  5. 1/2 cup 118ml Milk or heavy cream - heated until warm

  6. 5 oz 142g Frozen kale - cooked, squeezed dry

Instructions Jump to Ingredients ↑

  1. In a large pot with enough cold water to cover, place the potatoes and garlic. Bring to a boil and cook until tender, about 15 to 20 minutes. Drain well in a colander and return the potatoes to the pot.

  2. Add the butter salt and white pepper, and mash with a potato masher. Continue mashing, while gradually adding the warm milk. Stir in the kale and serve immediately.

  3. This recipe yields 4 servings.


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