- 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.