adapted from NYT
3 pounds russet potatoes, scrubbed and peeled
1 pound (1 large bunch) kale, either curly or cavolo nero, ribs removed, leaves washed
1 C low-fat milk
¾ Sour Cream or Full Fat Greek Yogurt
1 bunch Spring Onions chopped (about 6 scallions)
2 Green Garlic
freshly ground pepper
4 tablespoons unsalted butter or extra virgin olive oil
Cover the potatoes with water in a saucepan, add about 1 T kosher salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 to 45 minutes. Drain off the water, return the potatoes to the pan, cover tightly and let steam over very low heat for another 2 to 3 minutes. Remove from the heat and mash with a potato masher or a fork, through a food mill or in a standing mixer fitted with the paddle, while still hot.
While the potatoes are cooking, roughly chop the kale/chard. Slice the spring onions and mince the green garlic. With 1 T of EVOO or Butter heating in a large sautee pan, sizzle the onions & garlic to release the flavors into the oil. Add Kale/Chard and cook for 4 to 6 minutes, until the leaves are tender but still bright green. Allow to cool for a couple of minutes, then drain and squeeze out excess water. Chop fine (you can use a food processor).
Towards the end of the potato cooking time, combine the milk and yogurt/sour cream in a saucepan and bring to a simmer. Remove from the heat and let steep for a few minutes. Stir the chopped kale into the hot mashed potatoes and beat in the milk and butter or olive oil. The mixture should be fluffy (you can do this in an electric mixer fitted with the paddle). Add salt to taste and freshly ground pepper. Serve hot, right away, or keep warm in a double boiler: set the bowl in a saucepan filled one third of the way with water. Make sure the water doesn’t touch the bottom of the bowl. Bring the water to a simmer. Stir the potato and kale mixture from time to time.
This is lovely served with a few grilled or sautéed sausages or a fresh piece of grilled meat.
Any leftovers can be fried up on Saturday Morning in some butter or olive oil as potato pancakes w/ a perfectly poached Eatwell Egg!