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1 1/2 pounds russet potatoes, peeled and cut into quarters
1/2 clove garlic, peeled
1/4 cup butter
1 teaspoon salt
1/2 teaspoon ground white pepper
1/2 cup milk or heavy cream, heated until warm
5 ounces frozen kale, cooked and squeezed dry
In a large pot with enough cold water to cover, place the potatoes and garlic. Bring to a boil and cook until tender, about 15 to 20 minutes. Drain well in a colander and return the potatoes to the pot. Add the butter salt and white pepper, and mash with a potato masher. Continue mashing, while gradually adding the warm milk. Stir in the kale and serve immediately.
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