Categories: Sides

Ingredients

• 1 1/2 lb baby Dutch yellow potatoes, halved or Yukon Golds, cubed
• 1 lb green cabbage, cored and chopped
• 6 oz dinosaur or Tuscan kale, ribs removed, leaves chopped
• 1/2 cup half-and-half, warmed
• 4 tbsp unsalted butter, melted
• 1 cup shredded white Cheddar
• salt and black pepper to taste

Directions

1. Cook potatoes and cabbage in a pot of boiling salted water 10 minutes. Add kale and boil until potatoes are fork-tender, 3-4 minutes more; drain and return to the pot. Cook potatoes, cabbage and kale over medium heat, stirring, to remove excess moisture, 3-4 minutes. Mash potatoes with cabbage, kale, half-and-half, and butter.

2. Stir in cheddar and season with salt and pepper.

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