Light Mashed Potatoes with Kale and Goat Cheese
(58 votes, average: 3.88 out of 5)
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Boomer Gold
This rustic, but light mashed potato recipe elevates Creamer potatoes with caramelized shallots, fresh kale and tangy goat cheese.
Ingredients
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Preparation
Place the Creamer 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.
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.
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.
Stir in the kale and water, and cook until the kale is just wilted, about two minutes.
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.
