Emerald Mashed Potatoes

Dave Smith

By
@DaveSSmith1

Great side disk for St. Patrick's Day.

Cook's Notes: use kale, finely shredded (or other dark leafy green)my trick is to place the mixture in my Bullet.


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Comments:

Serves:

8

Prep:

10 Min

Cook:

30 Min

Ingredients

6 large
potatoes, russets
1 1/2 c
buttermilk
1 bunch
scallions
3 Tbsp
ghee
4 c
fresh kale, chopped
1/2 tsp
salt
1/4 tsp
white pepper

Directions Step-By-Step

1
1 In a large pot, combine potatoes and lightly salted water to cover.
2 Bring to a boil, reduce heat to medium and then cook until tender, about 25 minutes.
3 Drain well.
4 Meanwhile, in large saucepan, combine milk, scallions& kale.
5 Bring to a boil, reduce heat to low and simmer 3 minutes.
6 Remove from heat.
7 Transfer potatoes to large bowl.
8 Add butter and mash with potato masher until smooth.
9 gradually stir in hot milk mixture until combined.
10 Season with salt and freshly ground pepper to taste.
11 If desired, add 2 or 3 roasted garlic cloves with salt&pepper!

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy