4 medium to large all-purpose potatoes, such as
Russet, peeled and cut into chunks
Coarse salt, for boiling water
2 cups chicken or vegetable stock
1 head dark curly kale, chopped
2 tablespoons butter
3/4 cup whole milk, eyeball it
1/4 teaspoon ground nutmeg, fresh or grated (I don’t
remember adding nutmeg)
1 teaspoon ground thyme
2 scallions, sliced
A handful of fresh parsley, chopped
Boil potatoes for 15 minutes in salted water. Drain
potatoes and return them to the hot pot and mash.
Heat stock or broth to a simmer. Chop kale tops,
discarding tough stems. Add kale to broth and cover.
Simmer 10 to 12 minutes.
In a large skillet over moderate heat melt butter and
add milk. Season with nutmeg and thyme and add
scallions to the pan. Remove kale from cooking liquid
to the milk and butter mixture using a slotted spoon.
Stir in 1/2 cup of cooking liquid. Add mashed potatoes
to milk and kale and stir until combined and creamy, 1
or 2 minutes. Stir in parsley and season with , to taste.
(I also made a well on the top and added butter, just
in case you needed more butter ;)