Recipe sourced from

Serves 6


5 medium Yukon Gold potatoes, peeled and cut into 2″ pieces

Kosher salt

6 Tbsp. butter, divided

4 scallions, white parts thinly sliced, greens sliced into 1″ pieces

3 cloves garlic, crushed and chopped

1 large bunch kale, stemmed and sliced into 1/2″ ribbons

3/4 cup milk

1/2 cup heavy cream

Freshly ground black pepper


In a large pot, cover potatoes with water and season generously with salt. Bring to a boil and cook until totally soft, 10 to 15 minutes. Drain and return potatoes to pot.

Meanwhile, melt 4 tablespoons butter in a large pot. Add scallions and garlic and cook until beginning to soften and smell fragrant, about 2 minutes. Add shredded kale, milk and cream. Let cook 4 minutes, mixing often until milk comes to a simmer and kale wilts.

Use a potato masher to mash kale mixture into potatoes until smooth. Season with salt and pepper.

Serve with remaining 2 tablespoons butter and more cracked pepper on top. Enjoy!