Mashed Potatoes with Kale


4 to 6 servings
5 large russet potatoes, peeled and chopped into 1-inch pieces (about 4 pounds)russet potatoes5
2 cloves garlic, peeled and smashedgarlic clove2
1 teaspoon kosher saltkosher salt1
2 tablespoons unsalted butter, at room temperatureunsalted butter2
3 tablespoons extra-virgin olive oilextra-virgin olive oil3
1 small onion, dicedonion1
½ teaspoon kosher saltkosher salt½
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼
2 cloves garlic, mincedgarlic clove2
One 12-ounce bunch kale, stemmed and chopped into 1-inch pieceskale1
¼ cup low-sodium chicken brothlow-sodium chicken broth¼
1 cup mascarpone cheese, at room temperature (about 8 ounces)mascarpone cheese1
½ cup low-sodium chicken brothlow-sodium chicken broth½
½ stick unsalted butter, at room temperature, cut into ½-inch piecesunsalted butter½
¾ cup grated Parmesanparmesan cheese¾
2 teaspoons kosher salt, plus extra for seasoningkosher salt2
1 teaspoon freshly ground black pepper, plus extra for seasoningfreshly ground black pepper1


Combine the potatoes, garlic, salt and butter in a 5-quart saucepan with enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and mash the potatoes until smooth using a potato masher.
Heat the oil in a large skillet over medium-high heat. Add the onion, salt and pepper. Cook until translucent, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the kale and chicken broth. Cook, stirring occasionally, until wilted, 10 to 12 minutes.
Add the kale mixture, mascarpone cheese, chicken broth, butter, Parmesan, salt and pepper to the potatoes. Stir over low heat until smooth and warmed through. Season with salt and pepper. Transfer to a bowl and serve.
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