Kale-and-Horseradish Potatoes

• 4 lb. Yukon gold potatoes
• 1/2 c. butter
• 1 bunch curly kale
• 3 green onions
• 1 c. whole milk
• 1/2 c. reduced-fat sour cream
• 1/4 c. prepared horseradish

1. In 7- to 8-quart sauce pot, combine potatoes, enough cold water to cover by 1 inch, and 3 tablespoons salt.
2. Partially cover and heat to simmering on high.
3. Remove cover and simmer 20 to 25 minutes, or until potatoes are very tender but not falling apart, stirring occasionally.
4. Meanwhile, in 3-quart saucepan, melt butter on medium.
5. Add kale, 1 tablespoon water, and 1/2 teaspoon salt.
6. Cover and cook 3 to 4 minutes or until tender, stirring occasionally.
7. Stir in green onions; cook 2 minutes.
8. Remove from heat.
9. Drain potatoes well; return to empty pot.
10. Mash potatoes or put through ricer.
11. Stir in milk, sour cream, kale mixture, horseradish, and 1/2 teaspoon salt.
12. Serve warm.

gold potatoes, butter, curly kale, green onions, milk, sour cream, horseradish

Taken from www.delish.com/recipefinder/kale-horseradish-potatoes-recipe-ghk1114 (may not work)