Kale-and-Horseradish Potatoes

Name: Kale-and-Horseradish Potatoes
Prep time: 20 min
Total time: 1 h
Yield: 12
Ingredients: 4 lb. Yukon gold potatoes, peeled and cut into halves; 1/2 c. butter (1 stick), cut up; 1 bunch curly kale, tough stems removed, chopped; 3 green onions, thinly sliced; 1 c. whole milk; 1/2 c. reduced-fat sour cream; 1/4 c. prepared horseradish, drained

By The Good Housekeeping Test KitchenPublished: Nov 3, 2014

John Kernick

Yields:

Prep Time:

20 mins

Total Time:

1 hr

Cal/Serv:

245

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Give a fresh and spicy kick to your usual mashed potatoes with a hint of horseradish and verdant kale.

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Ingredients

4 lb.
Yukon gold potatoes, peeled and cut into halves
1/2 cup
butter (1 stick), cut up
1
bunch curly kale, tough stems removed, chopped
3
green onions, thinly sliced
1 cup
whole milk
1/2 cup
reduced-fat sour cream
1/4 cup
prepared horseradish, drained

Directions

1. Step 1In 7- to 8-quart sauce pot, combine potatoes, enough cold water to cover by 1 inch, and 3 tablespoons salt. Partially cover and heat to simmering on high. Remove cover and simmer 20 to 25 minutes, or until potatoes are very tender but not falling apart, stirring occasionally.
2. Step 2Meanwhile, in 3-quart saucepan, melt butter on medium. Add kale, 1 tablespoon water, and 1/2 teaspoon salt. Cover and cook 3 to 4 minutes or until tender, stirring occasionally. Stir in green onions; cook 2 minutes. Remove from heat.
3. Step 3Drain potatoes well; return to empty pot. Mash potatoes or put through ricer. Stir in milk, sour cream, kale mixture, horseradish, and 1/2 teaspoon salt. Serve warm.