Kale and Olive Oil Mashed Potatoes

3 lbs potatoes, such as Yukon Gold, peeled and cut into large chunks

sea salt

4 T extra virgin olive oil

3 garlic cloves, minced

1 bunch kale, large stems stripped and discarded, leaves chopped

1/2 c milk or cream

freshly ground black pepper

5 scallions, white and tender green parts, chopped (optional)

Put the potatoes in a large pot and cover with water and a pinch of salt. Bring to a boil and cook until potatoes are tender, about 20 minutes.

Heat 2 T of olive oil in a skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt and sauté just until tender, about a minute. Set aside.

Mash the potatoes with a masher or fork. Slowly stir in the milk a few big splashes at a time. You are after a thick, creamy texture. Season with salt and pepper. Dump the kale on top of the potatoes and give a quick stir (stirring in the kale too much can lend a green cast to your potatoes). Make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with scallions if using.

Megan