Ingredients
Equipment
Method
- Place the peeled and chunked potatoes in a large pot. Cover with cold water and add 1 tsp of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender.
- Drain the potatoes thoroughly and return them to the hot, empty pot for one minute to allow any excess water to evaporate.
- While the potatoes cook, melt 3 tbsp of butter in a large skillet over medium heat. Add the chopped kale and cook until wilted, about 3-5 minutes. Set aside.
- In a small saucepan, gently warm the milk and the remaining 3 tbsp of butter until the butter is melted. Do not bring to a boil.
- Mash the hot potatoes until smooth. Gradually pour in the warm milk mixture, stirring until you reach the desired consistency. Gently fold in the cooked kale and sliced green onions.
- Season generously with salt and pepper to taste. Serve immediately, creating a well in the center for an extra pat of butter if desired.
Notes
For the best texture, use a potato ricer to mash the potatoes.
You can substitute the kale with an equal amount of finely shredded Savoy or green cabbage.
Ensure your milk is warm before adding it to the potatoes to keep them from getting gummy.
You can substitute the kale with an equal amount of finely shredded Savoy or green cabbage.
Ensure your milk is warm before adding it to the potatoes to keep them from getting gummy.