Ingredients

The following ingredients have 6 Servings
  • 1 1 1/2 pounds. package Baby Boomer Creamer potatoes, halved
  • 1 tablespoon unsalted butter (cut into pieces)
  • 1/4 cup + 2 tablespoon skim milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 teaspoon olive oil
  • 1 large shallot (minced)
  • 3 cups packed chopped kale
  • 2 tablespoons water
  • 1 ounces crumbled chevre (goat cheese)

Instruction

  • Place the Creamer potatoes in a large saucepan and cover with cold water, 1 inch above the potatoes. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 20 minutes. Drain, then return to the saucepan.
  • Mash the potatoes with a potato masher, then stir in the butter and milk until combined and the butter is melted. Season with salt and pepper.
  • Heat the olive oil in a large skillet set over medium heat. Add the shallots and cook, stirring occasionally, until the shallots are tender and golden brown, 2 to 3 minutes.
  • Stir in the kale and water, and cook until the kale is just wilted, about 2 minutes.
  • Stir the kale mixture and goat cheese into the mashed potatoes. Set over medium heat and cook, stirring, until the potatoes are heated, 1 to 2 minutes. Serve.