Ingredients
3 pounds Russet potatoes, peeled
2 tbsp unsalted butter, divided, plus more for garnish
1 large bunch kale, ribs removed and chopped into small, bite-sized pieces (3 to 4 cups)
1 medium clove garlic, pressed or minced
8 ounces cream cheese
4 ounces (½ cup) sour cream
3 tbsp thinly sliced green onion, divided
Instructions
To
prepare, pull the cream cheese out of the fridge and let it warm up on
the counter while we cook the potatoes. Cut the potatoes into even
chunks about 2” in size (see photos).
Place the potato chunks in a large Dutch
oven or soup pot. Add 1 teaspoon of the salt, and enough water to cover
the potatoes by 1 to 2 inches.
Bring the mixture to a boil over high heat.
Continue cooking, reducing the heat as necessary to prevent overflow,
until the potatoes are easily pierced through by a fork, about 10 to 15
minutes.
Carefully drain off all of the water and leave the potatoes in the colander for now.
Return the empty pot to the stove over
medium-high heat and add 1 tablespoon of the butter. Once melted, add
the chopped kale. Cook, stirring often, for 2 to 4 minutes, until the
kale has wilted and turned dark green. Add the garlic and cook until
fragrant, about 30 seconds to 1 minute.
Remove
the pot from the heat and add the drained potatoes. Mash the potatoes
and kale until the potatoes reach your desired consistency (I like mine a
little chunky, but you can mash them completely smooth if you prefer).
Add the cream cheese, sour cream, remaining 1
tablespoon of butter, and 1 teaspoon salt. Mash it together until the
mixture is mostly combined, then add 2 tablespoons of the green onions
and stir until everything comes together.
Transfer the mashed potatoes to a serving
bowl. Top with a couple pats of butter and the remaining tablespoon of
green onions. Serve while warm.
Notes
*Salt note: If you’re using regular table salt instead of fine sea salt, scale back a bit. You can always add more salt, to taste, at the end.
Change it up: You can easily substitute chard, collard greens or cabbage for the kale.