Mashed Potatoes with Kale
Mashed Potatoes with Kale is a gluten free main course. One portion of this dish contains around 17g of protein, 40g of fat, and a total of 662 calories. This recipe serves 6. For $1.49 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. It will be a hit at your Thanksgiving event. A mixture of unsalted butter, russet potatoes, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is liked by 11 foodies and cooks. From preparation to the plate, this recipe takes roughly 50 minutes. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is spectacular. Try Kale Mashed Potatoes, Mashed Potatoes with Goat Cheese & Kale, and Dinner Tonight: Kale-Flecked Mashed Potatoes for similar recipes.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
1/4 teaspoon freshly ground black pepper
1 teaspoon freshly ground black pepper, plus extra for seasoning
2 cloves garlic, minced
2 cloves garlic, peeled and smashed
1 12-ounce bunch kale, stemmed and chopped into 1-inch pieces
1/2 teaspoon kosher salt
1 teaspoon kosher salt
2 teaspoons kosher salt, plus extra for seasoning
1/4 cup low-sodium chicken broth
1/2 cup low-sodium chicken broth
1 cup mascarpone cheese, at room temperature (about 8 ounces)
3 tablespoons extra-virgin olive oil
1 small onion, diced
3/4 cup grated Parmesan
5 large russet potatoes, peeled and chopped into 1-inch pieces (about 4 pounds)
1/2 stick unsalted butter, at room temperature, cut into 1/2-inch pieces
2 tablespoons unsalted butter, at room temperature
Equipment:
frying pan
bowl
sauce pan
potato masher
colander
Cooking instruction summary:
Watch how to make this recipe. For the potatoes: Combine the potatoes, garlic, salt and butter in a 5-quart saucepan with enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and mash the potatoes until smooth using a potato masher. For the kale: Heat the oil in a large skillet over medium-high heat. Add the onion, salt and pepper. Cook until translucent, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the kale and chicken broth. Cook, stirring occasionally, until wilted, 10 to 12 minutes. To assemble: Add the kale mixture, mascarpone cheese, chicken broth, butter, Parmesan, salt and pepper to the potatoes. Stir over low heat until smooth and warmed through. Season with salt and pepper. Transfer to a bowl and serve.
Step by step:
1. Watch how to make this recipe.
For the kale
1. Heat the oil in a large skillet over medium-high heat.
2. Add the onion, salt and pepper. Cook until translucent, about 6 minutes.
3. Add the garlic and cook until aromatic, about 30 seconds.
4. Add the kale and chicken broth. Cook, stirring occasionally, until wilted, 10 to 12 minutes.
To assemble
1. Add the kale mixture, mascarpone cheese, chicken broth, butter, Parmesan, salt and pepper to the potatoes. Stir over low heat until smooth and warmed through. Season with salt and pepper.
2. Transfer to a bowl and serve.
For the potatoes
1. Combine the potatoes, garlic, salt and butter in a 5-quart saucepan with enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes.
2. Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and mash the potatoes until smooth using a potato masher.
Nutrition Information:
covered percent of daily need
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