eShop
INGREDIENTS:
- 1 1/2 lb russet potatoes, cut into quarters
- 2 cloves garlic
- Large pinch of salt
- 1 1/2 lb kohlrabi, peeled and cut into 1/2" pieces
- 3 Tbsp butter
- 1 bunch purple kale stems removed and leaves chopped into 1" pieces
- 1/3 cup heavy cream
- 1 (8 oz) pkg cream cheese, at room temperature
- Salt and freshly ground white pepper
- 2 Tbsp snipped fresh chives, for garnish
DIRECTIONS:
In a large pot over high heat, add potatoes, garlic, and a large pinch of salt. Pour enough cold water to cover potatoes by 1”. Bring water to a boil, reduce heat to low, and simmer until potatoes are tender, 18-20 minutes. Transfer potatoes and garlic to a large bowl. Return water to a simmer, add kohlrabi, and cook until tender, 12-14 minutes. Drain and add to bowl with potatoes.
In a frying pan over medium heat, melt butter. Add kale in batches until kale starts to wilt, 2-4 minutes. Add to bowl with potatoes and kohlrabi.
Mash potato mixture until smooth. Stir in cream and cream cheese, season with salt and pepper, and garnish with chives.