Ingredients
Scale
- 2 lbs Russet potatoes
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 4 green onions, chopped
- 1 cup kale or cabbage, finely chopped
- Salt and pepper to taste
Instructions
- Peel and chop the Russet potatoes into 1-inch pieces; rinse under cold water.
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes.
- While boiling, sauté the kale or cabbage and green onions in melted butter until wilted, approximately 5 minutes.
- Drain the potatoes and mash until smooth; mix in heavy cream and melted butter.
- Gently fold in the sautéed greens; season with salt and pepper.
- Serve hot as a comforting side dish.
Notes
For variations, try using different greens or adding garlic powder for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: Irish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg