1 teaspoon pepper black freshly ground for seasoning
2 cloves garlic minced
2 cloves garlic peeled smashed
12 ounce kale stemmed chopped
0.5 teaspoon kosher salt
1 teaspoon kosher salt
2 teaspoons kosher salt for seasoning
0.3 cup chicken broth low-sodium
0.5 cup chicken broth low-sodium
8 ounces mascarpone cheese at room temperature
3 tablespoons olive oil extra-virgin
1 small onion diced
0.8 cup parmesan grated
4 pounds russet potatoes peeled chopped
0.5 stick butter unsalted cut into 1/2-inch pieces at room temperature
2 tablespoons butter unsalted at room temperature
Equipment
bowl
frying pan
sauce pan
potato masher
colander
Directions
Watch how to make this recipe.
Combine the potatoes, garlic, salt and butter in a 5-quart saucepan with enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes.
Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and mash the potatoes until smooth using a potato masher.
Heat the oil in a large skillet over medium-high heat.
Add the onion, salt and pepper. Cook until translucent, about 6 minutes.
Add the garlic and cook until aromatic, about 30 seconds.
Add the kale and chicken broth. Cook, stirring occasionally, until wilted, 10 to 12 minutes.
Add the kale mixture, mascarpone cheese, chicken broth, butter, Parmesan, salt and pepper to the potatoes. Stir over low heat until smooth and warmed through. Season with salt and pepper.
