Ingredients
1 cup whole milk
5 tablespoons butter
1 small carrot
1 dried bay leaf
4 pounds russet potatoes
Coarse salt
Ground pepper
1 large chopped onion
1 large bunch kale, stemmed and chopped
Preparation
In 2-quart saucepan, boil whole milk, 2 tablespoons of butter, carrot, and bay leaf. Remove from heat; steep 20 minutes. Strain.
In 6-quart pot of boiling salted water, cook russet potatoes, peeled and cut into 1-inch pieces, until fork-tender, 25 minutes. Drain; return to pot. Add milk mixture; mash until smooth. Season with salt and pepper.
Meanwhile, in Dutch oven over medium heat, melt 1 tablespoon of butter. Cook onion until browned, 6 to 8 minutes. Reduce heat to medium-low; add kale. Cover; cook, stirring occasionally, until tender, 15 to 25 minutes. Add to potatoes. Mound into serving bowl. Make well in center; drop in 2 tablespoons butter.
