Make Ahead Mashed Potatoes with Greens Recipe
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 This recipe for Make Ahead Mashed Potatoes with Greens is from Soups On, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ cup butter softened and divided
6 cups shredded kale, chard, cabbage or other leafy greens.
½ cup thinly sliced green onions, white and light green parts only
¼ cup low sodium chicken broth
Kosher salt and freshly ground black pepper to taste
4 lb. small russet or Yukon gold potatoes, peeled and cut into 2 inch pieces
4 oz. cream cheese, softened
1 cup milk
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Directions: |
Directions: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 ½ cup warm milk into potato mixture. Add up to ½ cup more milk, 1 Tbsp at a time, and stir until mixture thickens. (Mixture will firm up as it chills in Step 4.) Season with salt and pepper.
Transfer mixture to a greased (with butter) 2 ½ qt. gratin dish or baking dish. Dot with remaining 2 Tbsp butter. Cover dish tightly with plastic wrap and then with foil. Chill 8 hours to 5 days or freeze up to 2 weeks.
Preheat over to 350. Remove plastic wrap and foil. Bake 30 minutes or until thoroughly heated. Serve warm. |
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Personal
Notes: |
Personal
Notes: I didn't put any greens in mine, so I started with Step 2 .
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