By Augusta Scattergood, Contributor
Serves 8 to 10
2 pounds potatoes, peeled and quartered (Yukon Gold work well)
1 pound (about 4 cups) kale, washed, stemmed, and chopped
1 cup half-and-half or light cream
1 large bunch of green onions, chopped fine
5 tablespoons butter, melted
1 teaspoon salt
Pepper to taste
In a large pan, cook the potatoes in boiling water until tender. Drain thoroughly.
While the potatoes are cooking, cook the kale in a separate pan of boiling water until very tender. Drain thoroughly.
In a small saucepan, simmer the green onions in the cream just until tender.
Mash the potatoes well. Add cream and onions. Mix in kale, salt, and pepper.
Mound potatoes in a large bowl. Using a spoon, make a well in the top of the potatoes. Pour the melted butter into the well. Serve hot.
