Emerald Mashed Potatoes
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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- 6 large
- potatoes, russets
- 1 1/2 c
- 1 bunch
- 3 Tbsp
- 4 c
- fresh kale, chopped
- 1/2 tsp
- 1/4 tsp
- white pepper
11 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!