Buttermilk and Chive Creamed Kale Mashed Potatoes
Creamy mashed potatoes with the healthy addition of creamed kale.
Yield: 6-8 servings
Ingredients
- 1 lb yukon gold potatoes, peeled and chopped
- 1/4 cup buttermilk
- 1/4 cup chicken stock
- 1 Tbsp grass fed organic butter
- 1/2 tsp salt
- 1/2 tsp black pepper
- KALE
- 4 cups kale, stripped from the stalks and ripped into bite size pieces
- 1/2 cup buttermilk
- 2 Tbsp grass fed organic butter
- 1 Tbsp chives (plus more for garnish)
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- In a large pot boil potatoes until tender. Drain and cover to keep warm.
- In a small saucepan on low heat warm buttermilk, chicken stock, and butter.
- Using an immersion blender or electric mixer to blend potatoes with warmed liquid until creamy. Be cautious to not over-whip to avoid releasing too much starch from the potato, this would result in gummy potatoes.
- In a large pot of boiling water, boil kale for 4 minutes (feel free to use the same water you boil the potatoes in).
- Drain kale, allow to cool, and squeeze kale between your hands to release any excess water. You want the kale to be as dry as possible.
- In a food processor blend kale, buttermilk, chives, and butter until creamy.
- Arrange potatoes and kale in bowl and top with chives.
by Abra Pappa for Nutritious America
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!