KAILKENNY (mashed potatoes with kale, for eight)
1 pound kale, stemmed and washed well
1-1/2 cups onion, minced
2 pounds russet potatoes, scrubbed, peeled and cut into 2 inch pieces (russet, or baking potatoes, make fluffier mashed potatoes. Yukon golds have a buttery texture, and are also a possibility)
1 cup half-and-half, warmed
8 tablespoons unsalted butter
1-1/2 teaspoons salt
freshly ground black pepper to taste
1. In a kettle of boiling water cook the 1 kale over moderately high heat for 5 minutes, or until it is tender. Reserve ½ cup of the cooking liquid, drain the kale in a colander, squeezing out the excess liquid, and chop it coarse.
2. In a large skillet cook 1-1/2 cups minced onion in 4 tablespoons unsalted butter over moderate heat, stirring, until it is softened. Add the kale and salt and pepper to taste and cook the mixture over low heat, stirring, for 1 minute. (If you’re seeking a more refined dish, put the kale mixture into a food processor and puree it finely. When added to the potatoes, your mash will be green.)
3. Place the potatoes in a large saucepan with cold, salted water to cover by about an inch (1 tablespoon salt for every 4 quarts of water). Bring to a boil over high heat, reduce heat to medium-low, and simmer until the potatoes are just tender when pricked with a thin-bladed knife, about 20 minutes. Drain potatoes in a colander.
4. Drop the peeled potato chunks back into the empty, but still warm, saucepan and mash with a potato masher until fairly smooth. Beat in the reserved kale cooking liquid, half and half, remaining 4 tablespoons butter and the kale mixture. Season the kailkenny with salt and pepper. Serve immediately.
adapted from Gourmet’s America