Ingredients

The following ingredients have 8 Servings
  • 3 lbs russet potatoes (peeled and chopped)
  • 5 Tbsp butter (divided, plus more for serving if desired)
  • 8 cups chopped kale, about 1 large bunch (remove the tough stems first)
  • 1 cup half-and-half or buttermilk
  • 1/2 tsp salt (or, to taste)
  • 4 tsp horseradish sauce

Instruction

  • Bring a large pot of water to a boil, add the chopped potatoes, and simmer for about 10-15 minutes until the potatoes are very tender. (The tip of a sharp knife should slide in easily.)
  • Drain the potatoes and set them aside.
  • In the same pot, melt 2 Tbsp of butter, and sautee the chopped kale over low-medium heat for 5-10 minutes until soft.
  • Take off the heat, add the potatoes back to the pot along with the rest of the butter, half-and-half, salt, and horseradish sauce. Mash together with a potato masher until all the ingredients are fully incorporated.
  • Adjust seasonings to taste, and serve with more butter if desired.