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Categories:Viewed: 111 - Published at: 4 years ago
Ingredients
- 3 large russet potatoes, peeled and quartered
- 2 tablespoons butter at room temperature
- 4 ounces kale, trimmed and chopped
- 1 leek, light parts only, rinsed and chopped
- 1 bunch green onions, chopped, white and green parts separated
- 2 tablespoons butter at room temperature
- salt and ground black pepper to taste
- 1/4 cup heavy whipping cream
- 2 tablespoons butter, for serving
- 1/4 cup green onions to garnish
Method
- Boil potatoes in a large pot of salted water until tender, about 10 minutes.
- Drain and transfer potatoes to a large bowl.
- Add 2 tablespoons butter and lightly mash the potatoes.
- Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes.
- Drain and transfer kale and leeks to a blender.
- Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.
- Stir pureed kale mixture into the bowl of potatoes and continue to mash.
- Season with salt and black pepper to taste.
- Add cream and stir until desired texture.
- Top with 2 tablespoons butter and green parts of the green onions.
