The dark ribbons of kale running through these mashed potatoes make the dish holiday-worthy.
Aleppo pepper is an optional spice here. It is fruity, with moderate heat, and is available at Penzeys, at some Whole Foods Markets and at La Cuisine in Alexandria.
These are best made just before serving.
Servings: 2 , with leftovers
- 4 Tuscan kale leaves (also called Lacinato or dinosaur kale), washed
- 2 large russet or idaho potatoes, peeled and cut into 1-inch chunks
- 2 large cloves garlic, peeled and cut into quarters
- Sea salt
- 1/4 to 1/3 cup heavy cream, warmed
- 1/8 teaspoon Aleppo pepper (optional)
- 2 tablespoons unsalted butter
Use a sharp knife or scissors to remove the tough kale stems; discard them. Cut the leaves in half crosswise.
Combine the potatoes and garlic in a medium saucepan and add cold water to cover. Add a big pinch of salt and bring to a rolling boil over medium-high heat. Add the kale leaves and cook until they are tender, about 5 minutes, then remove them with tongs or a slotted spoon and drain well. Cook the potatoes and garlic for 25 minutes or until the potatoes are soft.
Meanwhile, squeeze the kale dry and finely chop it. Combine the cream (to taste) and Aleppo pepper, if desired, in a small skillet over medium-low heat until warmed through.
Drain the cooked potatoes and garlic well; return them to the pot. Add the butter and begin to mash, then gradually add the warm cream while mashing, using enough of it to achieve the proper consistency. Season with salt to taste.
From food writer Regina Schrambling.
Tested by Bonnie S. Benwick.
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