Emerald Mashed Potatoes
Servings
Ingredients
- 3 pound Russet potatoes peeled and chopped
- 4 tablespoon extra virgin olive oil
- 1 bunch kale large stems stripped and discarded, leaves chopped
- 4 cloves garlic minced
- 1/2 cup warmed almond milk
Instructions
- Put the potatoes in a large pot of water with a pinch of salt. Bring to a boil and cook until potatoes are soft, about 20 minutes.
- Heat a large saute pan with two tablespoons oil. Add kale and garlic and pinch of salt to taste, saute until wilted, set aside.
- Mash the potatoes with a potato masher. Add milk a little at a time while stirring until desired consistency is reached. Add salt and pepper to taste. Pour kale into potatoes and stir until incorporated.
- Goes well with Corned Beef.
I would keep them covered on a hot plate or in the oven, and make sure they are nice and wet to start with.
how do you keep them warm during the seder so they don’t dry out?
thanks!
kale and garlic are not in the ingredients… please add the quantities needed. this looks like a delicious dish!