Emerald Mashed Potatoes

Emerald Mashed Potatoes

Serves 8

6 large baking potatoes, peeled and cut into small chunks

1 ¹⁄₂ cups low-fat milk or 1 ¹⁄₂ cups soymilk

1 bunch scallion, white & light-green parts, finely sliced

3 tablespoons ghee** or 3 tablespoons lightly-salted butter

salt and pepper

4 cups kale, finely shredded (or other dark leafy green)

 

In a large pot, combine potatoes and lightly salted water to cover.
Bring to a boil, reduce heat to medium and then cook until tender, about 25 minutes.
Drain well.
Meanwhile, in large saucepan, combine milk, scallions& kale.
Bring to a boil, reduce heat to low and simmer 3 minutes.
Remove from heat.
Transfer potatoes to large bowl.
Add butter and mash with potato masher until smooth.
gradually stir in hot milk mixture until combined.
Season with salt and freshly ground pepper to taste.
If desired, add 2 or 3 roasted garlic cloves with salt& pepper!

**Butter that has been slowly melted, so that the milk solids separate from the fat is called "clarified butter." Ghee is clarified butter that has been simmered until all of the moisture has been removed and the butter takes on a browned, nutty flavor. Ghee has a much higher smoke point and longer life than clarified butter.