Mashed Potato And Kale Cakes Food

MASHED POTATO AND KALE CAKES

Steps:

• In a large pot, bring potatoes to a boil in salted water over high, then reduce to a rapid simmer. Add leek and kale and cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain; transfer to a large bowl.
• In a large cast-iron or nonstick skillet, cook bacon over medium-high until crisp, 8 to 10 minutes. With a slotted spoon, transfer to bowl with vegetables. Season with salt and pepper. With a fork, mash potato mixture until a few lumps remain. With your hands, form into 12 patties.
• Pour off fat from skillet and wipe clean; add butter and melt over medium. In batches, cook cakes until golden on both sides, about 6 minutes, flipping once.

MASHED POTATOES WITH KALE

Steps:

• For the potatoes: Combine the potatoes, garlic, salt and butter in a 5-quart saucepan with enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and mash the potatoes until smooth using a potato masher.
• For the kale: Heat the oil in a large skillet over medium-high heat. Add the onion, salt and pepper. Cook until translucent, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the kale and chicken broth. Cook, stirring occasionally, until wilted, 10 to 12 minutes.
• To assemble: Add the kale mixture, mascarpone cheese, chicken broth, butter, Parmesan, salt and pepper to the potatoes. Stir over low heat until smooth and warmed through. Season with salt and pepper. Transfer to a bowl and serve.

OLIVE OIL MASHED POTATOES AND KALE

Steps:

• Cook 1 1/2 pounds small red potatoes in salted boiling water until tender, 15 to 20 minutes. Reserve 1 cup cooking water, then drain. In the same pot, cook 2 chopped shallots and 2 chopped garlic cloves in olive oil over medium-high heat until softened, 2 minutes. Add 4 cups chopped kale and 1/2 cup cooking water; cook 5 minutes. Add 1/2 cup milk and bring to a simmer. Off the heat, add the potatoes, 3 tablespoons olive oil and some chopped parsley. Mash, adding more cooking water if needed. Season with salt and pepper.
• Photography by Ryan Dausch

SAUTEED POTATOES WITH KALE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still holding their shape, about 15 minutes. Drain.
• Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until quite hot. Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir in garlic.
• Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and stir until potatoes just begin to brown, about 10 minutes more.

POTATO AND KALE CAKES WITH ROUILLE

Steps:

• For rouille:
• Whisk all ingredients in medium bowl. Season rouille to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• For cakes:
• Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes. Drain; return potatoes to same saucepan. Add milk and butter. Mash potatoes (with peel) until smooth. Season with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper. Transfer 3 cups mashed potatoes to large bowl and cool (reserve remaining potatoes for another use).
• Heat 1 1/2 tablespoons oil in large deep skillet over medium heat. Add onion and garlic. Sauté until onion softens, about 5 minutes. Increase heat to medium-high. Add kale and thyme. Toss until kale wilts, about 5 minutes. Add kale mixture, 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and nutmeg to potatoes; blend. Cool potato mixture 30 minutes.
• Shape potato mixture by 1/4 cupfuls into 1/2-inch-thick patties. Arrange on rimmed baking sheet. DO AHEAD: Can be made up to 2 hours ahead. Let stand at room temperature.
• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add cakes and cook, without moving, until cakes are brown and crispy on bottom, 3 to 4 minutes. Carefully turn cakes over. Cook until brown on bottom, 2 to 3 minutes longer. Transfer to plates. Top each cake with dollop of rouille.

MASHED POTATOES WITH KALE (COLCANNON)

Steps:

• Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 to 45 minutes. Drain off the water, return the potatoes to the pan, cover tightly and let steam over very low heat for another 2 to 3 minutes. Remove from the heat and mash with a potato masher or a fork, through a food mill or in a standing mixer fitted with the paddle, while still hot.
• While the potatoes are cooking bring a large pot of generously salted water to a boil and add the kale. Fill a bowl with ice and water. Cook the kale for 4 to 6 minutes (after the water returns to the boil), until the leaves are tender but still bright green. Transfer to the ice water, allow to cool for a couple of minutes, then drain and squeeze out excess water. Chop fine (you can use a food processor).
• Towards the end of the potato cooking time, combine the milk and the scallions in a saucepan and bring to a simmer. Remove from the heat and let steep for a few minutes. Stir the chopped kale into the hot mashed potatoes and beat in the milk and butter or olive oil. The mixture should be fluffy (you can do this in an electric mixer fitted with the paddle). Add salt to taste and freshly ground pepper. Serve hot, right away, or keep warm in a double boiler: set the bowl in a saucepan filled one third of the way with water. Make sure the water doesn't touch the bottom of the bowl. Bring the water to a simmer. Stir the potato and kale mixture from time to time.

MASHED POTATO AND KALE CAKES

Steps:

• Boil potatoes over high then reduce to a rapid simmer.
• Add leek and kale, cook until potatoes are tender (about 10 minutes), drain and transfer to large bowl.
• In cast-iron or nonstick skillet cook bacon until crisp, transfer to bowl with vegetables.
• Season to taste with salt and pepper then mash and form into patties (about 12).
• Pour off fat from skillet, wipe clean, add butter and cook patties until golden on sides (flip once).

KALE MASHED POTATOES

Steps:

• 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.

MASHED POTATOES WITH KALE AND LEEKS

Steps:

• cube and boil potatoes (with skins) in lightly salted water.
• strain, reserve 1 cup water.
• sautee garlic and leek in 2 Tbs oil until translucent.
• add kale, sautee until wilted.
• mash potatoes with reserved water, 2 remaining Tbs of oil.
• fold in sauteed veggies.
• add salt and pepper to taste.

SIMPLE KALE & MASHED POTATOES

Steps:

• Cover the potatoes with water and bring to a boil, turn the heat to medium but keep the potatoes boiling.
• Add kale to the boiling potatoes.
• When potatoes are soft drain the potato kale mixture
• Add ricotta and butter, salt and pepper to the drained potatoes and kale - mash coarsely.
• Serve.

MASHED POTATO CAKES

Steps:

• Mix all ingredients.
• If mashed potatoes are warm, chill for a couple of hours.
• Form into 4-6 patties about 1/2" thick.
• If mixture is too moist to form patties, add a little flour.
• Dip in flour.
• Saute slowly in butter, adding more as needed, until crispy on the outside and golden brown.
• Great with bratwurst, ham, meatloaf, or any meat that doesn't have gravy.
• Also good with bacon and eggs for breakfast.

ROSEMARY MASHED POTATO CAKES 1968

Steps:

• Mash boiled potatoes including skins.
• Do not peel.
• Do this with a potato masher not beaters.
• With a wooden spoon add the following:.
• Cut in the butter. Stir in the sour cream. Stir in the milk. Stir in the thawed or fresh corn. Add salt and pepper to your liking.
• Mix all well.
• Form into patties. Roll into fresh crumbs. In a fry pan add the olive oil, sprigs of fresh rosemary, and the margarine.
• Pan fry the potato cakes in the oil-rosemary mixture.
• The fresh rosemary in the fry pan flavours the oil, which in turn flavours the cakes.
• Serve with a tossed salad, and a nice veal cutlet.