- 3 pounds potatoes, such as Yukon gold
- 1 bunch lacinato (Tuscan) kale
- ⅓ cup plus 1 teaspoon olive oil, or more as needed
- 3 cloves garlic, minced
- 1½ cups buttermilk or whole milk, at room temperature
- 1 tablespoon prepared horseradish (optional)
- ½ to ¾ cup freshly grated Parmesan or Grana Padano cheese, at room temperature
- 1 teaspoon sea salt
- Freshly ground pepper
There are vitamins A, D, E, and K and lots of potassium in this dish, while there is also oil, cheese, and salt.
- Cut the potatoes in half. Put them in a large pot and cover completely with tepid water. Add a few pinches of salt and bring the water to a boil. Cook until the potatoes are tender, 20 to 25 minutes.
- While the potatoes cook, stem the kale and chop the leaves. Heat 1 teaspoon of the olive oil in a small sauté pan over medium-low heat and sauté the garlic until softened, 1 to 2 minutes.
- When the potatoes are tender, drain them and return to the pot. Add the kale, garlic, the remaining ⅓ cup of olive oil, and ¾ cup of the buttermilk and mash together. Add the horseradish and ½ cup of the Parmesan and mash again. Add the remaining ¾ cup of buttermilk until you get the consistency you like, remembering that they will continue to absorb moisture as they sit. Stir in 1 teaspoon of salt and pepper to taste and more olive oil if they need more moisture. Serve with the remaining Parmesan sprinkled on top.