Mashed potatoes with garlic kale

Audrey Egbert

3 pounds Yukon Gold potatoes

½ tablespoon + 2 tablespoons olive oil

3 cloves of garlic, minced, or 1½ teaspoons minced garlic

2 cups kale, stems removed, chopped, and packed tightly

1½ teaspoons salt

½ teaspoon pepper

Bring a large pot of water to a boil.

Wash potatoes. If they are large, cut in half; place in the pot. Let the water return to a boil; cook the potatoes until fork tender, about 20 to 25 minutes.

Meanwhile, in a skillet over medium heat, place ½ tablespoon oil. When hot, add garlic; cook for about 1 to 2 minutes until fragrant, making sure not to burn it.

Add the kale to the skillet; stir. Saute until the kale is wilted. Remove from heat.

When the potatoes are tender, drain the pot. Place the potatoes in a large bowl. You can either use a stand mixer or a potato masher at this point, or you can place the potatoes in a food processor. Either way, mash or cream the potatoes to your desired consistency.

Add 2 tablespoons oil, kale, salt, and pepper; stir until fully combined.

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