For some reason I can’t make any recipe without adding Kale to it. Sooo, here is my small twist on classic Mashed Potatoes.
8 Organic New Potatoes
4 Sprigs Fresh Rosemary
2 Handfuls Kale finely chopped
3-4 Cloves Fresh Garlic Minced/Chopped
3Tbsp Purity Farms Ghee Butter
Himalayan Pink Salt or Celtic Grey Salt to taste
Cut the potatoes in quarters and put in a large pot of water. Bring to a boil until potatoes can easily be pierced with a fork. This takes about 12-15 minutes.
While potatoes are boiling, finely chop garlic and kale. Add 1tsp ghee butter & garlic to medium sauce pan and sauté for about 2 minutes. Add kale and stir until lightly sautéed. Set aside. NOTE: I “under sauté” the kale a little because once you add it to the hot potatoes it will continue to steam.
Once potatoes are done, drain and transfer to a large bowl. Mash with potato masher, or fork, add remaining ingredients including the chopped rosemary and mix well. Let sit for a few minutes for the rosemary to infuse into the mix, serve and enjoy.
Final Note: Adding the rosemary at the end without cooking really enhances the aerobatics and flavor of this dish.