This rustic, but light mashed potato recipe elevates Little Potatoes with caramelized shallots, fresh kale and tangy goat cheese.

10 mins
20 mins


  • Large saucepan


  • 1.5 lbs Little Potatoes, halved
  • 1 Tbsp unsalted butter, cut into pieces
  • 1/4 cup + 2 Tbsp skim skim milk
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 1 tsp olive oil
  • 1 large shallot, minced
  • 3 cups kale, chopped
  • 2 Tbsp water
  • 1 oz crumbled goat cheese


  • Step 1

    Place the potatoes in a large saucepan and cover with cold water, one-inch above the potatoes. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 20 minutes. Drain, then return to the saucepan.

  • Step 2

    Mash the potatoes with a potato masher, then stir in the butter and milk until combined and the butter is melted. Season with salt and pepper.

  • Step 3

    Heat the olive oil in a large skillet set over medium heat. Add the shallots and cook, stirring occasionally, until the shallots are tender and golden brown, 2 to 3 minutes.

  • Step 4

    Stir in the kale and water, and cook until the kale is just wilted, about two minutes.

  • Step 5

    Stir the kale mixture and goat cheese into the mashed potatoes. Set over medium heat and cook, stirring, until the potatoes are heated, 1 to 2 minutes. Serve.