Recipe Name Kale and Mashed Potatoes Submitted by jrmayberry Recipe Description I use a 2 lb bag of creamer potatoes to add a variety of skin colors. Substituting cauliflower for one pound of potatoes adds many vital nutrients and lowers carbohydrates. Quantity 6 Quantity Unit Servings Prep Time (minutes) 15 Cook Time (minutes) 20 Ready In (minutes) 35

Ingredients Amount Measure Ingredient 2 tablespoons olive oil 11 small (1-3/4" to 2-1/2" dia.) potatoes - Red, leave skin on 3 cloves garlic minced 1 bunch Kale 1 head, medium (5-6" dia) 1 lb florets 1/2 cup milk - 2% 1 teaspoon sea salt 4 stalks green onions, organic, diced Steps Sequence Step 1 Cover potatoes in a large pot with a pinch of salt and bring to a boil. Boil for 20 minutes. Mash in large bowl with fork or ricer. 2 Heat 2 oil in saucepan on medium. Add garlic, kale (chopped with large stems discarded) and sea salt. Stir and saute for approximately one minute. Remove and set aside. 3 Steam cauliflower over potato water for 7-9 minutes. Mash with fork or put in food processor for 2 minutes. 4 Combine potatoes and cauliflower in bowl and stir in milk (or half and half) slowly. 5 Stir in Kale and top with scallions.