Can I just say, whoever decided to cook mash up, and add butter and milk to potatoes is a genius. Mashed potatoes are so homey and yummy this time of year. I like to leave the skin on because I think it tastes more earthy and “potato-ey.”
Plus, I like to think the nutritional benefit of leaving the skin on, outweighs the fact that I pour on the whole milk and butter. When I make mashed potatoes, I almost always make them with garlic, but adding kale was a new twist..that I will probably do again again because it was so tasty and not to mention pretty. We served these with chicken Marsala, but I’m sure it would be great with turkey and gravy…
Mashed Potatoes with Garlic and Kale
1 1/2 lb Yukon Gold potatoes, cubed
3 tbsp. Butter
1 very large shallot
2 garlic cloves, minced
3 leaves of kale
1 6 oz container plain fat free Greek yogurt
¾ cup whole milk
salt and black pepper to taste
Place potatoes in a large pot fitted with a steamer basket. Add 1 inch water to pot and bring to a boil; reduce heat and simmer, covered, for 20 minutes or until potatoes are easily pierced with a fork. Drain and return potatoes to pot. Mash to your liking. (We like a more rustic potato)
While potatoes are cooking, melt butter in a large skillet over medium heat. Add shallots and cook, stirring frequently for 10 minutes or until softened and lightly browned; stir in garlic.
Remove tough stems from bottom and center of kale leaves and discard; coarsely chop kale. Add to skillet with the butter, shallots, and garlic, and cook for 5 minutes to soften. Stir in potatoes with remaining ingredients. Cook for a few minutes more to heat through.
Note: Potatoes will thicken as they cool. If not serving immediately, stir in additional milk to thin before serving.