Onion Kale Garlic Butter Russet Potatoes Heavy Cream Oil Salt & Pepper
Place oil in a large skillet and place over medium-high heat. Add oil and onions and sauté for 3 to4 minutes.
Add kale and garlic and continue to sauté for 5 to 6 minutes. Deglaze pan with water or stock and season with salt and pepper.
Place butter into a small pot and place over medium heat. Cook butter for about 5 minutes or until melted, browned with a nutty flavor. Remove from heat and set aside.
Place pot over medium-high heat and bring to a boil. Boil potatoes until fork tender, 12 to 15 minutes, remove from heat and drain water from pot.
Using a potato masher, begin to mash the hot potatoes. Pour butter (reserving 2 tablespoons) and cream into the potatoes and continue to mash. Season with salt and pepper.
Mash until desired consistency has been achieved. Gently stir in onion and kale mixture until just combined.