Kale Mashed Potatoes with Goat Cheese

This makes a pretty big batch, but it's easy to cut the recipe in half.

2 lbs. potatoes, cut into cubes

2 Tbsp. butter

1 clove garlic, minced

1 small bunch kale, ribs and stems removed, cut into small pieces*

½ c. whole milk, room temperature

½ c. goat cheese, at room temperature (or other mild, soft cheese)

Salt, to your taste

Boil potatoes in a large pot until fork-tender, about 10-20 minutes, depending on the size of your chunks.

Meanwhile, sauté the garlic and kale in the butter until tender, about 5 minutes, and set aside.

Drain potatoes, return to pot and mash; add the milk gradually, mixing to incorporate.

Don’t over-mash or your potatoes will turn gummy.

Stir in goat cheese and kale while warm, add salt to taste and serve.

*Before adding kale to potatoes: using your hands, massage kale pieces in 1 tsp. olive oil for 1-2 minutes to soften.

Recipe created or adapted by Liz Talley, Urban Graze

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