Serves: 4
  • 1/2 bunch kale (yields 3/4 cup chopped kale)
  • 3-4 large red potatoes, peeled and cut into 1-2 inch chunks
  • 8 Tablespoons butter
  • 1 teaspoon garlic powder
  • 1/2 cup finely chopped leeks
  • 1/2-3/4 cup heavy cream
  • 1/2 cup finely chopped onions
  • 1 Tablespoon finely chopped parsley
  • 1 teaspoon sea salt for potato water
  • 1 additional teaspoon sea salt for seasoning the dish
  • Ground pepper to taste
  1. Boil potatoes in salted water for 20 minutes (or until fork tender).
  2. Meanwhile, wash and trim kale, discarding the spines of the leaves. Blanch, drain, gently squeeze out the water and chop finely. Set aside.
  3. Heat 2 tablespoons butter and garlic powder in a large frying pan and cook leeks until tender over low heat, about 5-10 minutes. Add the chopped kale and 2 Tablespoons butter and cook an additional 10 minutes, stirring frequently. Season with pepper to taste.
  4. Drain and mash the potatoes. Whip in the kale mixture and 1 teaspoon salt. Slowly beat in cream until mixture is smooth, but still firm. Season with additional salt & pepper if needed.
  5. In a small frying pan, brown the onions in the remaining butter.
  6. Create a mound of the potatoes in a dish. Make a depression in the center and pour the browned onions and butter in the well until they spill over the side. Sprinkle with chopped parsley. (the photo is of a version I make without the onion topping.)
Recipe by Kerrian's Notebook at