Tuesday, September 21, 2010

Roasted Garlic Mashed Potatoes with Kale

These mashed potatoes are perfect with the Country Style Ribs my boyfriend Yohan made.  I found this recipe from 101 Cookbooks and absolutely loved it but the only changes I made were adding in the roasted garlic and cheese.  Think of fluffy potatoes (yes, with no butter!) infused with roasted garlic, mozzarella cheese, and bits of sautéed kale.  I had always thought of kale as tough, unappetizing greens used as a garnish but this is quite the contrary.  Not only does it taste good when prepared properly but it is also high in calcium, vitamin C, vitamin K, and beta carotene.      

5 to 6 garlic cloves, unpeeled
3 lbs potatoes
½+ cup milk
½ cup mozzarella, shredded
1 bunch kale, large stems cut and discarded
Salt and pepper

1. Preheat the oven to 350˚F.  Place garlic cloves inside a foil packet and roast for about 30 minutes.  The garlic will have a paste-like consistency when they’re done and you should be able to squeeze them out. 
2. Peel potatoes and cut into cubes.  Boil potatoes in a pot until fork tender.
3. Meanwhile, finely chop the kale and sauté over medium heat until it wilts.  Season with salt and pepper.
4. Place cooked potatoes and roasted garlic in a medium bowl.  Pour in some milk and start mashing with a fork.  Continue adding milk and mash until potatoes are fluffy.
5. Mix in shredded cheese and season with salt and pepper.

6. Fold in sautéed kale (note: stirring too much can turn the potatoes slightly green).

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