There is something to be said for tradition around the holidays. The comforting understanding that everything will be the same. That same white and floral plate adorned with , buttery green beans, stuffing jeweled with dried cranberries, that beautiful golden bird you’ve been smelling since 8am, and the piece de resistance, Mum’s whipped potatoes. A plate without them is incomplete. A plate without them would ruin a holiday. That seems dramatic, but it’s TRADITION.
That is to say, it’s tradition… at my moms house. At my house we are just starting to build our own family traditions with our 1yr old daughter. And a lot of our cooking these days is based on what she is (or isn’t) eating and finding a way to make our plates balanced and delicious as we introduce her to new foods and try to make sure she’s getting what she needs.
These creamy potatoes are a new family favourite and our new “traditional” potato side dish. It’s an easy way to appease our daughters palate while she gets some greens into her tummy. And it doesnt hurt that the dish is DELICIOUS.
Creamy Potato & Kale Mash
serves 4 as a side dish
6 large yellow-fleshed potatoes, cut into 2″ cubes
2 whole cloves garlic, peeled
2 cups chopped kale (curly or lacinato), packed
1/4 salted butter
2 tbsp cream cheese, optional
1/4 cup milk or table cream
1/4 tsp nutmeg
fresh ground pepper
Place cleaned and cubed potatoes and whole garlic cloves into a large pot of well salted water. Bring to a boil, turn down to a simmer and let cook until potatoes are fork tender, 10-15 minutes. In the last few minutes of cooking, remove the garlic cloves and add the kale so it wilts slightly. Strain potatoes and kale, place in a mixing bowl and set aside. Add the butter to the empty pot and put back on the burner over medium heat. Let it melt and bubble, untouched until it starts to brown and smell nutty, about 5 minutes. You’ll notice small flecks of golden brown in the butter when it’s done. Remove from heat and pour over the potato/kale mixture with the cream cheese, milk, nutmeg and a few grinds of pepper. Mash everything with a fork or potato masher until it’s smooth and creamy. Taste for salt and add more if needed.