6 large yukon gold potatoes, chopped into 1 inch pieces
1 stick of butter
1 tablespoon olive oil
1 large bunch of kale, chopped
2 cloves garlic, minced
½ cup half and half
Salt and freshly ground pepper, to taste
Instructions
Add potatoes to a large pot. Add enough water to cover the potatoes by 2 inches. Generously salt the water. Bring to a boil over medium high heat and cook until potatoes are fork tender, about 15-20 minutes.
While the potatoes cook, make the brown butter and kale. In a small sauce pan, melt the butter. Cook until nutty smelling and golden brown, which will take 5 minutes or so. Set aside.
In a saucepan, heat olive oil over medium heat. Add in garlic and kale and cook until kale is wilted down, about 5 minutes. Set aside.
When potatoes are done, drain water and add potatoes back to the pan. Add in browned butter and half and half, and mash to desired consistency. Season with salt and pepper. Stir in kale. Serve warm.