Mmmmm….mashed potatoes.
Far from a summer recipe, but I can (unfortunately) sense the weather shifting into fall mode, which means I’m embarking on my first full winter season as a vegetarian. I foresee a lot of warming, comfort foods in my future, so in order to avoid too many unnecessary carbs, I’m going to TRY to add as many healthy veggies into the dishes I come up with for the colder weather.
I’ve made mashed potatoes many times before, but never with the awesome mixer I got last Christmas (thanks to my brother Eddie), and never with chives (thanks to my co-worker Brenda for donating a chive plant to my growing herb collection). These mashed taters are absolutely perfect!
(our back porch ghetto garden)
6 large red potatoes, quartered (about 8 cups)
3 cups fresh kale, chopped
1/2 cup fresh chives, chopped
1/2 cup cream
1/2 cup Parmesan cheese, shredded
1/2 cup onions, chopped
4 cloves garlic, minced
3 tbsp olive oil
1/4 sea salt
1/4 black pepper
- Bring a pot of water with potatoes in it, to a boil and boil for 30 minutes or until fork tender
- Remove from heat and strain, then pour in a large bowl
- Add kale, 1/4 cup cream,olive oil, garlic, salt and pepper into the bowl
- Using the mixer, blend potato mixture on low/medium until creamy, but semi-chunky
- Add the remaining cream and cheese and mix for another 2 minutes
- Remove from mixer, then stir in chives and onions until well blended and creamy
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