5 medium potatoes

1/2 c. butter

1/4 c. milk

1 shallot bulb (finely chopped)

1 bunch of kale (stemmed and chopped)

1/4 head of cabbage (coarsely chopped)

1 c. mushrooms (chopped)

salt & pepper

 

Cut up the potatoes in quarters and boil in water as if you were making mashed potatoes.  Drain water off of the potatoes.  Add half of butter and all the milk.  Mash together.  Salt and pepper to taste.  Keep warm on a low flame.

Melt the remaining butter over medium heat in a large deep sided skillet.  Add the shallots and saute until they begin to soften.  Add the kale and toss until soft and wilted but still bright in color (I had green and purple kale, so I can’t say “till bright green”).

Add the cabbage and mushrooms.  Cook until the cabbage is soft and the mushrooms start to wilt.  Mix the mashed potatoes into the kale/cabbage mixture.  Salt and pepper to taste.

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This is a pretty easy recipe.  It takes relatively little effort to make a nice side dish. Enjoy!

2 medium kohlrabi (watch out for any woodiness)

4 medium carrots

5 small to medium potatoes

milk

butter

salt

pepper

Cut up the veggies into chunks (the potatoes should be new enough that you shouldn’t have to peel them).  Put the chunks into a pot and cover with water.  Add a pinch of salt and then bring to a boil.  Once the mixture is boiling, turn down the heat to about medium and boil the mixture for 20 minutes.

Drain the mixture.  Add a bit of milk and some butter. Mash it using a potato masher or a hand held mixer.  Salt and pepper to taste.