Ingredients

The following ingredients have 9 Servings
  • 2 1/2 pounds of Red Bliss Potatoes
  • 8 ounces of 1/3 less fat Cream Cheese
  • 1 cup Sour Cream (plus an extra 1/2 cup if making these a day ahead)
  • about 1 teaspoon Salt
  • about 1/2 teaspoon Pepper
  • 3 tablespoons Butter
  • 1 cup White Onion
  • 1 cup chopped Kale

Instruction

  • Rinse and chop the potatoes. Place them in a pot and fill with cold salted water. Bring to a boil, and let boil for 15-20 minutes, until the potatoes are very soft.
  • Drain the potatoes, and return them to the pot. Add 2 tablespoons butter, and the cream cheese, sour cream, salt, and pepper, and use a masher to mash. Add more salt and pepper to taste, and had about an extra 1/2 cup of sour cream if you plan on reheating the potatoes in the oven prior to serving. I recommend reheating the potatoes for 45 minutes at 350 degrees.
  • Just before serving the potatoes, melt the remaining butter in a skillet over medium heat. Add the onions and sauté for 15 minutes, until light golden brown. Then add the chopped kale and cook for another 3 minutes. Season with salt and pepper. Spoon the onions and kale over the potatoes and serve.