Mashed Potatoes With Kale
The addition of kale and leeks makes these mashed potatoes extra special. They’re loaded with nutrients, flavor, and texture!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Potatoes, Side Dish
Ingredients
Scale
- 1 bunch kale, chopped, about 4 to 6 cups chopped
- 3 medium leeks, trimmed, washed, and thinly sliced
- 5 tablespoons butter (divided use)
- 1/2 cup chicken broth
- 2 teaspoons salt, divided (or to taste)
- 1/8 teaspoon ground black pepper
- 2 1/2 pounds potatoes, russet or baking
- 1 cup half-and-half (or combine 1/2 cup of milk with 1/2 cup of light or whipping cream)
Instructions
- Melt 3 tablespoons of butter in a skillet over medium heat. Saute the leeks, stirring, until wilted. Add the kale and chicken stock. Cover the pan and reduce the heat to low; simmer for about 30 minutes, or until the vegetables are very tender. Add the salt, to taste, and the black pepper. Add the half-and-half or cream; remove from heat and set aside.
- Meanwhile, peel the potatoes and cut them into chunks. Rinse the potatoes and put them in a medium saucepan; cover with water and add the remaining 1 teaspoon of salt.
- Bring the potatoes to a boil over high heat. Reduce heat to medium-low, cover the pan, and continue cooking until tender, about 20 minutes. Drain the potatoes thoroughly and transfer to a large bowl.
- Heat the kale and cream mixture until hot. Add to the drained potatoes along with the remaining 2 tablespoons of butter and mash by hand or with a mixer.
- Taste and adjust seasonings.
Find it online: https://classic-recipes.com/mashed-potatoes-with-kale/