It rained the other day, and the smell of fall-dampened leaves was poignant. To me, this weather calls for comfort food, a warm kitchen and soul-satisfying eats. I turned to some pantry staples: potatoes, kale, butter = mashed potatoes, by no means ascetic but fun to cook and good to eat! I’m sure kale does not cancel out butter but it is an added nutrient!
Mashed Potatoes with Kale
2 pounds potatoes, scrubbed (I prefer to leave the skins on and use half red-skinned potatoes and half yukon gold)
1 bunch kale, with the ribs removed and the leaves washed
3 shallots, chopped
3 cloves garlic, chopped
2 heaping tablespoons chopped green onions (about 3)
freshly ground pepper
1/2 stick of butter + some for sauteing
3 heaping spoonfuls of Greek Yogurt (you can also use sour cream)
1. Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender when pierced with a knife, about 30 to 45 minutes.
2. While the potatoes are cooking caramelize the shallots and garlic in butter or oil in a hot skillet. Remove the shallots and garlic to a large bowl and add the chopped kale and green onion. Saute the kale for 4 to 6 minutes, until the leaves are tender but still bright green. Add to the large bowl with the caramelized shallots and garlic
3. Once the potatoes are mash-able remove from heat and drain. Add to the large bowl with the caramelized shallots, garlic and now kale and green onion. Add the butter and greek yogurt. Using a potato masher or an electric mixer, beat until fluffy. Add salt to taste and freshly ground pepper. Serve hot, right away! Yield: a big bowl