Kale-and-Horseradish Potatoes

1. 1

   In 7- to 8-quart sauce pot, combine potatoes, enough cold water to cover by 1 inch, and 3 tablespoons salt.

2. 2

   Partially cover and heat to simmering on high.

3. 3

   Remove cover and simmer 20 to 25 minutes, or until potatoes are very tender but not falling apart, stirring occasionally.

4. 4

   Meanwhile, in 3-quart saucepan, melt butter on medium.

5. 5

   Add kale, 1 tablespoon water, and 1/2 teaspoon salt.

6. 6

   Cover and cook 3 to 4 minutes or until tender, stirring occasionally.

7. 7

   Stir in green onions; cook 2 minutes.

8. 8

   Remove from heat.

9. 9

   Drain potatoes well; return to empty pot.

10. 10

    Mash potatoes or put through ricer.

11. 11

    Stir in milk, sour cream, kale mixture, horseradish, and 1/2 teaspoon salt.

12. 12

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.