1½ pounds russet potatoes peeled, and
cut into quarters
½ garlic clove peeled
¼ cup butter
1 teaspoon salt
½ teaspoon freshly-ground white pepper
½ cup milk or heavy cream heated until warm
5 ounces frozen kale cooked, squeezed dry
Procedure:
Step 1 Place the potatoes and garlic in a large pot with enough cold water to cover, . Bring to a boil and cook until tender, about 15 to 20 minutes.
Step 2 Drain well in a colander and return the potatoes to the pot.
Step 3 Add the butter salt and white pepper, and mash with a potato masher.
Step 4 Continue mashing, while gradually adding the warm milk.
Step 5 Stir in the kale and serve immediately.
