Yield: 10 side dish servings Calories: 164 Sodium: 292 mg Fat: 8 g Protein: 5 g Cholesterol: 20 mg
2 pounds Idaho® potatoes, peeled and cubed into 1-inch pieces
4 tablespoons unsalted butter, divided, plus more to grease the dish
1 cup whole milk
1 teaspoon salt
1/2 teaspoon black pepper
1 large onion, peeled and diced
2 medium cloves garlic, peeled and crushed or grated
5 ounces baby kale leaves
2 ounces aged sharp white cheddar cheese, shredded
Preheat the oven to 400 º F; grease a 2.5-liter casserole dish with butter and set aside.
Add the potato to a medium saucepan and cover with cold water by 2 inches. Put the lid on the saucepan and bring it to a boil, and then uncover and cook until the potatoes are tender, about 8 minutes, reducing the heat slightly as necessary so the potatoes don’t boil over. Drain the potatoes well, return them to the pot, and mash them with 2 tablespoons butter, the milk, salt, and pepper.
While the potatoes cook, heat 2 tablespoons butter in a large skillet over medium heat; add the onion and cook until softened, but not browned, about 6 to 8 minutes, stirring occasionally. Add the garlic and kale and cook until the kale is wilted, about 1 to 2 minutes, stirring constantly.
Stir the kale mixture into the mashed potatoes and transfer to the prepared casserole dish; sprinkle the cheddar on top.
Bake until the cheese is melted and golden, about 10 minutes (you can turn on the broiler to help it brown faster, but watch it closely).