Mashed Potatoes with Garlic and Kale

Something Extra Holiday 2012


Mashed Potatoes with  Garlic and Kale

Mashed Potatoes with Garlic and Kale
1 lb. Yukon gold potatoes cubed
1 lb. red potatoes cubed
2 very large shallots thinly sliced
3 tbsp. butter
1 pouch Christopher Ranch Roasted Garlic Cloves (from a 6-oz. package) chopped
1 bunch lacinato kale
2 green onions thinly sliced
1 (6- oz.) container plain fat-free Greek yogurt
3/4 cup fat-free half & half (or milk), plus additional to thin if necessary
1/2 tsp. sea salt or to taste
Pepper to taste

Prep: 15 minutes, Cook: about 45 minutes, Serves: 6 to 8

1. Place potatoes in a large pot fitted with a steamer basket. Add 1/2 inch water to pot and bring to a boil; reduce heat and simmer, covered, for 20 minutes or until potatoes are tender. Drain and return to pot. Mash to your liking, chunky or smooth.

2. While potatoes are cooking, melt butter in a large skillet over medium heat. Add shallots and cook, stirring frequently, for 10 minutes or until softened and lightly browned; stir in garlic.

3. Remove tough stems from bottom and center of kale leaves and discard; coarsely chop (you should have 4 cups). Add to skillet and cook for 5 minutes to soften.

4. Stir into potatoes with remaining ingredients. Cook for a few minutes more to heat through. Recipe may be doubled, increasing potato cook time accordingly.

Note: Potatoes will thicken as they cool. If not serving immediately, stir in additional half & half, chicken or vegetable stock to thin before serving.  

Nutritional Information:
201 calories, 7 g protein, 5 g total fat (3 g sat., 0 g trans), 32 g carbohydrate, 3 g fiber, 5 g sugar, 13 mg cholesterol, 265 mg sodium, 5 points


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