| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Inactive: | 5 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 5 large russet potatoes, peeled and chopped into 1-inch pieces (about 4 pounds)
- 2 cloves garlic, peeled and smashed
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter, at room temperature
- 3 tablespoons extra-virgin olive oil
- 1 small onion, diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- One 12-ounce bunch kale, stemmed and chopped into 1-inch pieces
- 1/4 cup low-sodium chicken broth
- 1 cup mascarpone cheese, at room temperature (about 8 ounces)
- 1/2 cup low-sodium chicken broth
- 1/2 stick unsalted butter, at room temperature, cut into 1/2-inch pieces
- 3/4 cup grated Parmesan
- 2 teaspoons kosher salt, plus extra for seasoning
- 1 teaspoon freshly ground black pepper, plus extra for seasoning
Instructions
- For the potatoes: 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.
- For the kale: 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.
- To assemble: 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. Transfer to a bowl and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 648 |
| Total Fat | 37 g |
| Saturated Fat | 19 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 19 g |
| Cholesterol | 85 mg |
| Sodium | 1129 mg |
Reviews
Pretty good!
Great flavors and textures. Always looking for ways to use my garden kale. I especially liked the addition on the mascarpone. It added to the depth of flavor I’ve not experienced in mashed potatoes. A gourmet dish for sure!
Made this for the first time for Christmas yesterday and it smells and tastes great. I didn’t have enough butter for all of my dishes so I left the butter out when boiling the potatoes (just added butter in the assembly steps). I only had regular chicken stock instead of low-sodium chicken broth, so I cut back the Parmesan to 1/2 c., salt to 1 tsp & black pepper to 1/2 tsp in the assembly steps so the dish wasn’t too salty. And it just seems like a lot of salt in the recipe, so it’s easier to add salt than take out. It was still very flavorful. This makes a lot and I think can serve more like 8.
Delicious!
Delicious! I didn’t have mascarpone so I used cream cheese instead…yumm!!!
Oh wow! These are so good. These will be my new standard mashed potatoes. Everybody loved them. I am always looking for more ways to use kale. These are very decadent and look beautiful.
My Husband and Son where both skeptical when I told them I was making this recipe as part of our Christmas dinner. It was amazing. My entire family loved it!!!!!!! We will most definitely make again.
What a fantastic way to incorporte vegies into meal planning. Outstanding recipe!!
The kale worked great. Honestly the I feel the Marscapone was sort of wasted. It adds a lot of calories and cost… but wasn’t a game changer flavor wise.
Outstanding recipe! I added the minced garlic to the onions instead of the water to get a more robust garlic flavor with the kale. Also used yukon gold potatoes, and doubled the kale. My entire family loved and even loved the kale!