- 1/2 cup butter, softened and divided
- 6 cups shredded kale, chard, cabbage, or other leafy greens
- 1/2 cup thinly sliced green onions, white and light green parts only
- 1/4 cup reduced-sodium chicken broth
- Kosher salt and freshly ground black pepper to taste
- 4 pounds small russet or Yukon gold potatoes, peeled and cut into 2-inch pieces
- 1 tablespoon kosher salt
- 4 ounces cream cheese, softened
- 1 cup milk
How to Make It
Melt 2 Tbsp. butter in a large stockpot over medium-high heat. Add kale and green onions; stir to coat. Add broth; cover and cook, stirring often, 10 minutes or until tender. Add salt and pepper to taste. Transfer to a bowl; cover to keep warm.
Bring potatoes, 1 Tbsp. salt, and water to cover to a boil in stockpot over high heat. Reduce heat to medium, and simmer 20 minutes or just until potatoes are tender. Drain potatoes, and let stand 3 minutes or until dry. Return to stockpot. Mash with a potato masher until smooth; stir in cream cheese and 4 Tbsp. butter. Fold in kale mixture.
Microwave milk in a microwave-safe measuring cup at HIGH 1 to 2 minutes or until warm. Stir 1/2 cup warm milk into potato mixture. Add up to 1/2 cup more milk, 1 Tbsp. at a time, and stir until mixture thickens. (Mixture will firm up as it chills in Step ) Season with salt and pepper.
Transfer mixture to a greased (with butter) 2 1/2-qt. gratin dish or baking dish. Dot with remaining 2 Tbsp. butter. Cover dish tightly with plastic wrap, and then with aluminum foil. Chill 8 hours to 5 days, or freeze up to 2 weeks.
Preheat oven to 350°. Remove plastic wrap and foil, and bake 30 minutes or until thoroughly heated. Serve warm.
When oven space is at a premium, reheat these buttery mashed potatoes in the microwave. Make sure they're in a microwave-safe bowl, and microwave at HIGH in 1-minute increments, stirring each time, until hot. Then spoon them into a serving dish.
We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.