Kale-Flecked Mashed Potatoes

Ingredients

• 1 1/2 pounds potatoes, peeled and cut into large chunks
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• Leaves from 1/2 bunch kale
• 1/3 cup warm milk or cream
• Freshly ground black pepper
• 2 scallions, white and tender green parts, chopped
• Freshly grated Parmesan
• 1 small shallot chopped

Directions

Bring a generously salted pot of water to a boil, using a pot that leaves the potatoes room to move. Cook the potatoes in the boiling water until they’re tender, about 15-20 minutes. While they cook, warm 1 tablespoon olive oil in a small skillet on medium-high; add the garlic followed by the kale, plus a pinch of salt, and cook briefly, until the kale has just softened, 1 minute. Pour off the potato water, then put the potatoes back in the same pan. Crush them with a fork or potato masher, then stir in the milk gradually as you mash. Add milk until the potatoes reach the creaminess you want, warming more if necessary. Season to taste with salt, then add freshly ground pepper. Just before serving, fold in the kale, spoon everything into a serving dish, and finish with the remaining olive oil. Scatter Parmesan, scallions and shallots over the top if using.