A delightful twist on classic mashed potatoes, incorporating the vibrant flavors of kale and scallions for a nutritious and tasty side dish.
Peel and chop the potatoes into evenly sized chunks.
Cutting the potatoes into similar sizes ensures even cooking.
Place the potatoes in a large pot and cover with water. Add a pinch of salt.
Adding salt to the water enhances the flavor of the potatoes.
Bring the water to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.
Check the potatoes with a fork; they should be soft but not falling apart.
Drain the potatoes and return them to the pot to steam dry for a minute.
Steaming the potatoes removes excess moisture for a fluffier mash.
In a saucepan, combine the milk, soymilk, scallions, and kale. Heat gently until warm and the kale is wilted.
Stir occasionally to prevent the milk from scalding.
Mash the potatoes with the butter until smooth.
For a creamier texture, use a ricer or hand mixer.
Gradually stir in the warm milk mixture until the desired consistency is reached.
Add the milk mixture slowly to control the texture of the mash.
Season with salt and freshly ground pepper to taste.
Taste and adjust the seasoning as needed.
Serve the mashed potatoes warm, garnished with additional scallions if desired.
Presentation matters; a sprinkle of scallions adds a fresh touch.
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