Ingredients
- 4 pound (about 5 large) russet potatoes, peeled and chopped into 1-inch pieces
- 2 clove garlic, peeled and smashed
- 1 teaspoon kosher salt
- 2 tablespoon unsalted butter, at room temperature
- 4 pound (about 5 large) russet potatoes, peeled and chopped into 1-inch pieces
- 2 clove garlic, peeled and smashed
- 1 teaspoon kosher salt
- 2 tablespoon unsalted butter, at room temperature
- 3 tablespoon extra-virgin olive oil
- 1 tablespoon small onion, diced
- 2 clove garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon (12-ounce) bunch kale, stemmed and chopped into 1-inch pieces
- 1/4 cup low-sodium chicken broth
- 4 pound (about 5 large) russet potatoes, peeled and chopped into 1-inch pieces
- 2 clove garlic, peeled and smashed
- 1 teaspoon kosher salt
- 2 tablespoon unsalted butter, at room temperature
- 3 tablespoon extra-virgin olive oil
- 1 tablespoon small onion, diced
- 2 clove garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon (12-ounce) bunch kale, stemmed and chopped into 1-inch pieces
- 1/4 cup low-sodium chicken broth
- 1 cup (8 ounces) mascarpone cheese, at room temperature
- 3/4 cup parmesan cheese
- 1/2 cup low-sodium chicken broth
- 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
- 2 teaspoon kosher salt, plus extra for seasoning
- 1 teaspoon freshly ground black pepper, plus extra for seasoning
Preparation
Baking Directions:
In a 5-quart saucepan, combine the potatoes, garlic, salt, butter and 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, about 15 to 20 minutes.
Drain in a colander and remove the garlic cloves.
Return the potatoes to the pan and using a potato masher, mash the potatoes until smooth.
For the kale: In a large skillet, heat the oil 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 1/4 cup chicken broth.
Cook, stirring occasionally, until wilted, about 10 to 12 minutes.
Add the kale mixture, mascarpone cheese, 1/2 cup chicken broth, butter, Parmesan cheese, salt and pepper to the potatoes.
Stir over low heat until smooth and warmed through.
Season with salt and pepper, to taste.
Transfer to a bowl and serve.
