Emerald Mashed Potatoes

• 6 large baking potatoes, peeled and cut into small chunks
• 1 1/2 cups low-fat milk or 1 1/2 cups soymilk
• 1 bunch scallion, white & light-green parts,finely sliced
• 3 tablespoons ghee or 3 tablespoons lightly-salted butter
• salt and pepper
• 4 cups kale, finely shredded (or other dark leafy green)

1. In a large pot, combine potatoes and lightly salted water to cover.
2. Bring to a boil, reduce heat to medium and then cook until tender, about 25 minutes.
3. Drain well.
4. Meanwhile, in large saucepan, combine milk, scallions& kale.
5. Bring to a boil, reduce heat to low and simmer 3 minutes.
6. Remove from heat.
7. Transfer potatoes to large bowl.
8. Add butter and mash with potato masher until smooth.
9. gradually stir in hot milk mixture until combined.
10. Season with salt and freshly ground pepper to taste.
11. If desired, add 2 or 3 roasted garlic cloves with salt& pepper!

baking potatoes, lowfat milk, scallion, ghee, salt, kale

Taken from www.food.com/recipe/emerald-mashed-potatoes-15250 (may not work)