Updated Oct 3, 2017Chatelaine
russet or Yukon Gold potatoes, peeled and cubed (3 large russets)
large onion, peeled and cut into large chunks
garlic cloves, smashed
butter, plus 2 tbsp for garnish (optional)
chopped green onions, white and green parts separated
packed chopped kale, stems removed (optional)
- BRING a large pot of salted water to a boil with potatoes, onion and garlic. Boil until very tender, 15 min. Drain, then return potatoes, onion and garlic to pot over medium-high and shake pot to dry, about 20 sec.
- HEAT cream, milk, 1/2 cup butter and salt in a small saucepan over medium, until hot. Stir in kale and white parts of green onion and let stand 5 min. Mash potato mixture with a masher. Stir in cream mixture, then green onions.
- TO serve, transfer to a dish. Make a shallow hole in centre and add remaining 2 tbsp butter.
Kitchen Tip: Using a ricer will produce fluffy mashed potatoes. Press potatoes with onion and garlic, in batches, through a ricer into same pot over medium-low. Continue with recipe.
NutritionCalories 234, Protein 4 g, Carbohydrates 23 g, Fat 15 g, Fibre 2 g, Sodium 753 mg.
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