INGREDIENTS: 4 large russet potatoes, peeled and quartered 2 tablespoons and 2 teaspoons butter at room temperature 5 ounces kale, trimmed and chopped 1-1/4 leek, light parts only, rinsed and chopped 1-1/4 bunches green onions, chopped, DIRECTIONS: white and green parts separated 2 tablespoons and 2 teaspoons butter at room temperature salt and ground black pepper to taste 1/3 cup heavy whipping cream 2 tablespoons and 2 teaspoons butter, for serving 1/3 cup green onions to garnish You have scaled this recipe's ingredients to yield a new amount (8). The directions below still refer to the original recipe yield (6). 1. 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. 2. 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. 3. 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. ALL RIGHTS RESERVED © 2015 Allrecipes.com Printed from Allrecipes.com 7/13/2015 |