Kale Mashed Potatoes
3 lbs. russet potatoes, peeled and cubed
1 bunch kale, stemmed and chopped
6 tbsp. organic valley unsalted butter, softened
4 oz. organic valley sour cream
2/3 cup organic valley heavy cream
1 tbsp. garlic, minced
2 tsp. sea salt
1 tsp. black pepper, ground
1 bunch scallions, thinly sliced
a few sprigs italian flat-leaf parsley
Place potatoes in a large pot and cover with water. Bring to a boil and cook until just tender.
Place chopped kale in a colander then drain potatoes over kale to wilt.
In a large bowl, mash potatoes completely with butter, then stir in remaining ingredients.
Garnish with parsley.