Mashed Potatoes and Kale
Peel and cut the potatoes up to 2 hours before cooking, then place in the pan in which they will cook and cover with cold water. When convenient, turn on the heat, cook and mash the potatoes. They can be cooked early in the day and then reheated in a microwave, in 3 minute intervals. Because they hold their heat well, I reheat them first, then the succotash.
Ingredients
- 1¼ cups or more whole milk
- ½ cup 1 stick butter
- 2 bay leaves
- 4 pounds russet potatoes, peeled, cut into 2-inch pieces
- 2 tablespoons coarse kosher salt plus more as needed
- 1 large onion, finely chopped
- 1 large bunch, about 10 ounces black kale, stems removed, chopped
- Freshly ground black pepper
- ⅓ cup water
Instructions
- Combine 1¼ cups milk, 2 tablespoons of the butter and the bay leaves in a heavy medium saucepan. Bring to a simmer. Remove from the heat and let steep while the potatoes cook.
- Place the potatoes in a large pot. Add enough cold water to cover by at least 1 inch. Add 2 tablespoons of salt. Cover and bring to a boil. Uncover and simmer until tender, about 15 minutes. Pour into a large strainer and let drain 5 to 10 minutes.
- Meanwhile, melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Add the onion and sauté until beginning to brown, about 8 minutes. Mix in the kale. Sprinkle with salt and pepper. Add ⅓ cup water, cover, reduce the heat to low and cook until the kale is just tender but not mushy, about 10 minutes.
- Press the potatoes through a ricer into the pot they cooked in and mix in the remaining 5 tablespoons butter (or return to the pot they cooked in, add the remaining 5 tablespoons butter and mash with a hand masher). Reheat the milk mixture, stain into the potatoes and stir to blend. Stir in the kale mixture. Mix in additional milk if needed to make moist, fluffy potatoes. Season to taste with salt and pepper.