1 ½ lb Yukon Gold or Russet potatoes, peeled and quartered
2 medium leeks, chopped, rinsed, and drained.
1 bunch kale (about ½ pound), stemmed and washed
¾ cup milk
¼ tsp freshly ground nutmeg
salt & pepper to taste
4 Tbs butter
4 Tbs butter, melted
Instructions
Bring a large pot of salted water to a boil. Add the kale and boil for about 3 minutes or until it becomes slightly tender, and then transfer to a bowl of cold water to stop it from cooking and to keep it green. Drain after a few minutes.
Cook potatoes in boiling water for about 20-30 minutes, or until a fork goes through them easily. Drain and mash with salt, pepper, nutmeg, and milk.
While the potatoes are cooking, sauté the leeks in 4 Tbs butter for about 10 minutes, or until very tender. Add the kale and stir occasionally for a few minutes.
Add the kale/leek mixture to the mashed potatoes, and beat for about 30 seconds or until fluffy.
Divide into 4-6 servings. Make a well in the center of each and pour in some melted butter. Serve immediately.