Combine winter greens and mashed potatoes into one delightful dish. The leftovers will become spectacular as a planned-over potato cake.
I love winter greens and combining them with mashed potatoes makes for a new twist. It’s a sight for delicious eyes! Later in the week transform the leftovers into a crispy-silken potato cake.
DIRECTIONS: Serves 4-6
- russet potatoes – 2 LBS., peeled and chunked
- water to cover potatoes in a large pot
- salt – 2 tsp. added to potato water
- kale – 1 LB., stemmed, chopped, rinsed
- pepper – 1/2 tsp.
- nutmeg – 1/8 tsp.
- scallions – 1/4 cup, or chives
- butter – 2 TBS.
- milk – 1-1/4 cups
- In a large pot add potato chunks and cover with water.
- Place a collapsible strainer on top of potatoes and add the chopped kale. Bring to a boil and cover. Boil about 8-10 minutes until potatoes are tender.
- Pull out the strainer with kale. Drain potatoes, but do not rinse and return them to the pot. Simmer them a minute more to steam away excess water.
- Mash potatoes with pepper, nutmeg, butter, and milk. Taste for salt and correct seasoning. Add in the kale and combine well. Serve warm.
- You may need to add additional milk to maintain consistency.
To make potato cakes is really quite easy.
To about 4 cups of leftover mixture, add a handful of parmesan and minced chives. Form thick patties and dredge in a plate of panko bread crumbs. Shallow fry in oil on medium-low heat until cakes are golden—a few minutes on each side. Serve with sour cream
The potato-kale part of this recipe is derived from a New York Times version of colcannon, an Irish dish of mashed potatoes and cabbage. This recipe has been adapted by Bill Hettig.