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Mashed Potatoes with Garlicky Greens


2 tablespoon olive
6 cups kale, stems removed and shredded
1/2 cup thinly green onions, sliced
4 cloves garlic, minced
1/4 cup vegetable or chicken broth
Kosher salt and freshly ground black pepper to taste
4 pounds small russet or Yukon gold potatoes, scrubbed and cut into 2-inch cubes
1 tablespoon kosher salt
4 ounces sour cream (optional)
4 tablespoons butter
1 cup warm milk


  1. Melt 2 tablespoons olive oil in a large stockpot over medium-high heat. Add kale, green onions and garlic; cook for 1 minute and stir to coat. Add broth; cover and cook, stirring often, 5 minutes or until tender. Add salt and pepper to taste. Transfer to a bowl; cover to keep warm.
  2. Bring potatoes, 1 tablespoon salt, and enough water to cover potatoes to a boil in stockpot over high heat; cover. Reduce heat to medium, and simmer 20 minutes or just until potatoes are tender. Drain potatoes and return to stockpot. Mash with a potato masher until smooth; stir in sour cream and 4 tablespoons butter. Fold in kale mixture.
  3. Stir 1/2 cup warm milk into potato mixture. Add up to 1/2 cup more milk, 1 tablespoon at a time, and stir until mixture thickens. Season with salt and pepper.

Recipe adapted from My Recipes >>