Mindy Kobrin

Prepared in 40 minutes or less.

• 4 russet potatoes, cleaned
• 8 Tbs unsalted butter
• 2 kale leaves, center rib and stem removed, leaves finely chopped
• 1 small carrot, peeled and finely chopped
• 1 small yellow onion, peeled and finely chopped
• 6 Tbs whole milk
• Salt and fresh pepper to taste

In a medium pot, place the potatoes and cover them by 2 inches with salted water.  Bring to a boil over medium-high heat and cook until potatoes are tender, approximately 30 minutes.

In the meantime, heat 3 tablespoons of butter in a skillet over medium-high heat.  Add the kale leaves, carrots and onions.  Cook until vegetables are soft, approximately 8-10 minutes.  Season to taste and set aside.

Drain then peel cooked potatoes.  Return them to the cleaned pot.  Mash potatoes with a sturdy fork.  Add milk, remaining butter, cooked vegetables and mix until butter is completely melted and the mixture is light and fluffy.  Re-season to taste.  Serve hot.  Serves 4.