Kale and Olive Oil Mashed Potatoes

This year I tried a twist with the potatoes for our Thanksgiving dinner since I have a few who do not eat gravy. Plain mashed potatoes reqiures gravy. A seasoned mashed potato mixed with vegetables has a unique flavor. This was the recipe that received the reuests to have a copy. It was an amazing winner!

Kale and Olive Oil Mashed Potatoes

3 pounds Potatoes, peeled and cut into large chunks

sea salt

4 tablespoons extra virgin olive oil

4 cloves garlic

1 bunch kale, large stems stripped and discarded, leaves chopped

1/2 cup+ warm milk or cream

freshly ground black pepper

5 scallions, white and tender green parts chopped

1/4 cup freshly grated Parmesan, for garnish (opt)

fried shallots, for garnish (optional)

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Directions:

Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.

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Heat two tablespoons olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and saute just until tender-about a minute. Set aside.

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Mash the potatoes with a potato masher or fork. Slowly stir in the milk or cream in a few big splashes at a time. You are after a thick, creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right. Season with salt & pepper.

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Dump the kale on top of the potatoes and give a quick stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with the scallions, Parmesan cheese, and shallots. Serves 6