Ingredients

• 1 1/2 pounds russet potatoes, peeled and cut into quarters
• 1/2 clove garlic, peeled
• 1/4 cup butter
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1/2 cup milk or heavy cream, heated until warm
• 5 ounces frozen kale, cooked and squeezed dry

Instructions

1. In a large pot with enough cold water to cover, place the potatoes and garlic. Bring to a boil and cook until tender, about 15 to 20 minutes. Drain well in a colander and return the potatoes to the pot. Add the butter salt and white pepper, and mash with a potato masher. Continue mashing, while gradually adding the warm milk. Stir in the kale and serve immediately.