Mashed Potatoes With Goat Cheese & Kale


  • 4 pounds potatoes, peeled and cut intolarge chunks
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 large bunch kale, stems discarded, rinsed thoroughly of grit
  • 1 cup whole milk


  1. Place potatoes in a large stockpot and fill with water to cover
  2. Salt potatoes well and bring to a boil
  3. Cook potatoes for 15-20 minutes or until tender
  4. Heat 2 tablespoons of butter over medium heat in a large pan and sautée the garlic and kale until tender (about 3-5 minutes), then set aside
  5. Drain potatoes and return to pot
  6. Mash with a potato masher, then add the milk gradually, mixing to incorporate (do not overmash or you’ll get gummy, flat potatoes)
  7. Stir in goat cheese and ale, adding salt (to taste)


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