Adapted from, recipe by Heidi Swanson
Serves 6

Heidi Swanson says for this recipe, be sure to wash your kale well. You also can substitute spinach or chard if you prefer. Chop your kale nice and fine. If you stir the kale in too much it can lend a slight green cast to your potatoes, so just barely stir it in right before serving. Feel free to use unpeeled potatoes if you like something a bit more rustic (and nutritious).

I suggest mixing your Stearns potatoes for this recipe.

3 pounds potatoes, peeled and cut into large chunks
Sea salt
4 tablespoons extra virgin olive oil
4 cloves garlic, minced
Nice sized bunch of kale, large stems stripped and discarded, leaves chopped fine
1/2+ cup warm milk or cream
Freshly ground black pepper
5 scallions, white and tender green parts, chopped
1/4 cup freshly grated Parmesan, for garnish (optional)
Fried shallots, for garnish (optional)

Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes or until the potatoes are tender.

Heat two tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and saute just until tender – about 1 minute. Set aside.

Mash the potatoes with a potato masher or fork. Slowly stir in the milk a few big splashes at a time. You are after a thick, creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right. Season with salt and pepper.

Dump the kale on top of the potatoes and give a quick stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with the scallions, Parmesan cheese and shallots.