Kale and olive oil mashed potatoes with mushrooms by Magnus Nordlander
Based on a recipe from 101 Cookbooks
Potato mash is one of the most dynamic food stuffs ever devised. It plays nicely with almost any other food. In this case, the any other food, is represented by kale, some onions and mushrooms.
Of course, this recipe is just a beginning. There are near infinite ways to vary this, and I do suggest that you try!
Ingredients for 4 servings
- 2 1/4 pounds of starchy potatoes, peeled and cut into roughly the same size
- 3 tablespoons of olive oil
- 3 1/2 ounces of button mushrooms, sliced
- 3 garlic cloves, finely minced
- 1 3/4 ounces of kale, large stems removed, chopped
- 2 shallots, finely chopped
- 6 2/3 tablespoons of milk, approximatly
- 1 3/4 ounces of parmesan cheese, finely grated
Instructions
Begin by boiling the potatoes in a pot of salted water, until the potatoes are soft.
In the meantime, begin sautéing the mushrooms in a skillet over medium-high heat with a good splash of olive oil in it. When the mushrooms are nicely sautéed, reduce the heat to medium low, add a splash more olive oil, and begin sweating the shallots and the garlic along with a nice pinch of salt. Once it's sweated for a couple of minutes, add the kale, and sweat for about another minute or two.
Mash your potatoes together with the milk, with a potato masher. Don't pour in all the milk at once, but keep adding it in splashes, to make sure you get a good consistency.
Dump the kale, onions and mushrooms on top of the mash, and stir it in, along with a good slosh of olive oil. Season with salt and black pepper to taste, and serve with the parmesan grated over the mash.
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