Mashed Potatoes With Kale And Leeks Food

MASHED POTATOES WITH LEEKS

Steps:

• Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are very tender but not falling apart, about 15 minutes.
• Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the leeks, thyme and rosemary. Cook, stirring, until the leeks soften, 12 to 15 minutes; season with salt and pepper and set aside.
• Drain the potatoes and return to the pot over low heat; cook until any excess water evaporates, about 2 minutes. Add the remaining 1½ sticks butter, reserving 1 tablespoon for topping, and mash with a potato masher until smooth and the butter has melted. Gradually mash in ½ cup milk and ½ teaspoon salt until creamy, adding up to ¼ cup more milk as needed. Season with salt and pepper and stir in the cooked leeks.
• Transfer the potatoes to a bowl; top with the remaining butter before serving.

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.

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.

MASHED POTATOES WITH ROSEMARY AND LEEKS

Steps:

• Cook potato cubes in boiling water for 15 to 20 minutes until tender. Drain and return to pot and cover.
• Heat oil in a 2 quart saucepan and lightly brown the leeks and garlic. Add fresh rosemary and continue to cook 2 minutes. Add wine or chicken broth. Using and electric mixer, mix in potatoes. Slowly add sour cream and milk. Season with salt and pepper to taste.
• Note: potatoes can be mashed manually, then stirred in by hand, as well as the sour cream and milk.

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 POTATOES WITH KALE (REALLY!)

Steps:

• Cook kale according to package directions. Drain in a colander and squeeze out any liquid.
• While kale is cooking, place potatoes in a large saucepan. Add enough water to cover. Cover pan and bring to a boil. Reduce heat and cook, covered, at a low boil until tender, about 10 minutes.
• When the potatoes are done, drain and return to pan. Add broth, cheese, butter, salt, and garlic powder and mash until smooth.
• Add kale and stir to combine. Season with pepper to taste.
• For Vegetarian do not use chicken broth.