Potato And Kale Cakes With Rouille

• 1/2 cup mayonnaise
• 1 tablespoon extra-virgin Olive oil
• 2 garlic cloves, pressed
• 2 teaspoons tomato paste
• 1/8 teaspoon smoked paprika
• Pinch of cayenne pepper
• 1 1/2 pounds unpeeled russet potatoes, scrubbed, cut into 1-inch cubes
• 1/4 cup whole milk
• 2 tablespoons (1/4 stick) unsalted butter
• 1 teaspoon coarse kosher salt, divided
• 3 1/2 tablespoons extra-virgin olive oil, divided
• 1 cup chopped onion
• 1 large garlic clove, finely chopped
• 1/2 pound kale, center rib and stem cut from each leaf, leaves coarsely chopped
• 1 tablespoon chopped fresh thyme
• 1/8 teaspoon ground nutmeg

1. Whisk all ingredients in medium bowl. Season rouille to taste with salt and freshly ground black pepper. DO AHEAD:
2. Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes. Drain; return potatoes to same saucepan. Add milk and butter. Mash potatoes (with peel) until smooth. Season with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper. Transfer 3 cups mashed potatoes to large bowl and cool (reserve remaining potatoes for another use).
3. Heat 1 1/2 tablespoons oil in large deep skillet over medium heat. Add onion and garlic. Saute until onion softens, about 5 minutes. Increase heat to medium-high. Add kale and thyme. Toss until kale wilts, about 5 minutes. Add kale mixture, 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and nutmeg to potatoes; blend. Cool potato mixture 30 minutes.
4. Shape potato mixture by 1/4 cupfuls into 1/2-inch-thick patties. Arrange on rimmed baking sheet. DO AHEAD:
5. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add cakes and cook, without moving, until cakes are brown and crispy on bottom, 3 to 4 minutes. Carefully turn cakes over. Cook until brown on bottom, 2 to 3 minutes longer. Transfer to plates. Top each cake with dollop of rouille.

mayonnaise, extravirgin olive oil, garlic, tomato paste, paprika, cayenne pepper, russet potatoes, milk, butter, coarse kosher salt, extravirgin olive oil, onion, garlic, kale, thyme, ground nutmeg

Taken from www.epicurious.com/recipes/food/views/potato-and-kale-cakes-with-rouille-362941 (may not work)