Superfood Mashed Potatoes

Yep. Those are green mashed potatoes. And tasty ones at that. As I sit here in my plush hotel room in the middle of Madrid, I long to have a kitchen to cook in! So I instead, will write about cooking.

I've been romping around Madrid the past week for work, enjoying the wonderful food they have over here. Olives, chorizo, patatas bravas, jamon, the list goes on. Sure wish I wasn't over here eating alone though.... Company sure does make food taste better.

Anyhow, back to the recipe. Brian and I cooked this a few weeks back. My original inspiration was from an accidental masterpiece on the Food Network's Chopped. Combining simple mashed potatoes with some sauteed kale. Brilliant. Beautiful colors and a soul warming dish for cold and snowy winter nights. 

I'm also debuting my first photos from my new camera! Hope you guys like it!


Kale Mashed Potatoes

4 Yukon gold potatoes (skin on and quartered)
1 large bunch Kale (stems and spines removed, rough chop)
2 shallots (diced)
5 cloves garlic (rough chop)
1/2 cup Gruyere cheese (freshly grated)
1/2 tsp crushed red pepper flakes
4 tbsp unsalted butter
1/2 cup milk
salt and pepper
olive oil

Combine potatoes, water and a healthy pinch of salt in a large pot. Bring to a boil and let cook for about 10 minutes, or until a fork slides in to the potatoes easily.

While potatoes are boiling, heat a large saute pan with olive oil over medium heat. Add the shallots, salt, pepper and crushed red pepper flakes. Cook for about 5 minutes, until shallots are soft. Add the garlic and cook for 2 minutes. Add the kale to the pan and give it a turn to coat all the leaves in oil. Add a dash of salt and pepper. Cover the pan let cook for about 15 minutes, turning the kale occasionally. Taste and add salt as necessary.

When the potatoes and kale are done, combine in the bowl of a food processor. Add milk, butter and some additional salt and pepper. Pulse until there are no big clumps left, it's okay if its still a little chunky.

Remove from the food processor and transfer to a bowl. Stir in the Gruyere and taste. There should be loads of flavor at this point! This would be a great recipe to get your kids (and you) to eat the daunting superfood, kale.

Enjoy you guys. And enjoy the snow you are being bombarded with in the Midwest! I'll be munching on olives and paella, collecting recipes for when I return to Chicago.