- 1 pound 8 ounces of Yukon Gold Potatoes, peeled
- Pinch of Kosher salt
- 4 ounces de-stemmed Curly Kale leaves (about 6 1/2 ounces with stem)
- 1/2 cup Scallions, trimmed, white and lower green stalk rough chopped
- 1 stick unsalted butter, cut into 4 pieces
- Salt and pepper to taste
- Garnish with scallions slices (about 1/4 cup needed for whole recipe)
Step 1: Put a pot of water on the stove to boil that will hold the volume of potatoes with plenty of room. Add a large pinch of salt.
Step 2: Slice potatoes horizontally into 3/4 inch – 1 inch thick slices. Cut each slice into 4 to 6 pieces. Place potatoes in boiling water until done (about 20 minutes; poke a fork in them to ensure they are no longer hard and are cooked through). Drain and return to cooking pot.
Step 3: While potatoes are boiling, bring a second pot of water to boil for the kale blanching and fill a large mixing bowl with ice and water. Place the kale leaves into the boiling water for two minutes, stirring occasionally to ensure they all become submerged. Remove, and place immediately into ice water bath. Allow them to remain there for another two minutes then place them in the bowl of a food processor.
Step 4: Add the rough chopped scallions to the bowl of the food processor. Pulse for 10-15 seconds until kale and scallions form a finely diced mixture.
Step 5: Add the stick of butter to the potatoes, mix together to allow butter to melt. Once melted, mash the potatoes with a masher or potato ricer. Add the diced kale and scallion and stir to fully combine. Serve hot garnished with scallion slices.