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Recipe courtesy of B. Smith

Show: Cooking Live

Episode: Black History Week: An Evening with B. Smith

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Total:: 45 min
Prep:: 15 min
Cook:: 30 min

Yield:: 4 servings

Ingredients

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

Directions

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.

My Private Notes

Name: Kale Mashed Potatoes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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