Mashed Potatoes with Goat Cheese & Kale

• 4 pounds potatoes, peeled and cut into large chunks
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 large bunch kale, stems discarded, rinsed thoroughly of grit
• 1 cup whole milk
• 1 cup goat cheese, at room temperature
• salt, to taste

1. Place potatoes in a large stockpot with and fill with water to cover.
2. Salt well and bring to a boil.
3. Cook potatoes for 15-20 minutes or until fork-tender.
4. Heat 2 tablespoons of butter over medium heat in a large pan and saute the garlic and kale until tender, about 3-5 minutes, and set aside.
5. Drain potatoes and return to pot.
6. Mash with a potato masher, then add the milk gradually, mixing to incorporate.
7. Do not overmash or you'll get gummy, flat potatoes.
8. Stir in goat cheese and kale, add salt to taste and serve.
9. Can be made a day ahead of time and reheated in a pot over low heat or in the oven.

potatoes, unsalted butter, garlic, grit, milk, goat cheese, salt

Taken from www.foodrepublic.com/recipes/mashed-potatoes-with-goat-cheese-kale/ (may not work)