- Yield: 4-5 servings
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- 4 lbs Idaho russet potatoes, peeled and cut into 1 inch pieces
- 4 tsp Kosher salt, divided
- 2 tbsp Unsalted butter
- 1/2 cup 2% milk
- 1/2 tsp Ground black pepper
- 3 tbsp Extra virgin olive oil, divided
- 1 Medium onion, finely chopped
- 2 cloves Garlic, minced
- 1 bunch Curly kale, stemmed and chopped into 1/2 inch pieces
- 1/4 cup Water
- 1/2 tsp White wine vinegar
- 1 lb Fully-cooked, smoked pork sausage, sliced
- 4 tsps Olive oil, for garnish
- 4 Scallions, chopped for garnish
- Place potatoes in a pot, cover with water and add 2 tsps salt. Bring to a boil, then reduce to a simmer and cook until potatoes are tender, 10-15 minutes. Scoop out a cup of potato cooking-water and set aside. Drain the rest of the water and return potatoes to the pot.
- Add butter, milk, 2 tsps salt and 1/2 tsp pepper and mash the potatoes. Mix in a little bit of the cooking water for a creamier mash.
- Heat 2 tbsps oil in a pot over medium-low heat. Add the onion and cook, stirring occasionally, for 6-7 minutes, until translucent. Add garlic and cook for 30 seconds.
- Raise the heat to medium then add in the kale, 1/4 cup water and 1/2 tsp vinegar. Cover pot and cook 2-3 minutes, until the kale starts to wilt. Then remove the cover and cook another 3-4 minutes, until kale is tender. Season with salt and pepper to taste.
- Add kale to the potatoes and mash until well combined.
- Heat 1 tbsp olive oil over medium-high heat and cook the sausages for 4-5 minutes, until heated through and golden brown on all sides.
- Divide the mash between individual bowls and arrange sausages on top.
- Drizzle some olive oil and sprinkle with chopped scallions.
- Serve immediately.
Recipe adapted from PanningTheGlobe.com