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.
- 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, butter, and milk. Taste for salt and correct seasoning. Add in the kale and combine well. Serve warm.
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.