There are few better dinners than a roasted chicken with a hearty side.  Last night, we made a really special miso butter roasted chicken, and these mashed red potatoes were the perfect side.  On a last-moment whim, I threw in a couple handfuls of blanched kale and a bulb of roasted garlic.  The texture from the kale and the mix of of potatoes was a perfect side for a Friday night chicken.

What you’ll need:

5 red potatoes

5 yukon gold potatoes

1 bulb garlic

1 cup white cheddar cheese

2 cups chopped kale

1/4 cup heavy cream

s&p

Preheat oven to 400 degrees.  Slice off the top of your garlic bulb and top with olive oil and a pinch of salt, then wrap in foil and place in the oven for 30 minutes, until the cloves are soft.  Boil a large pot of salted water and add your kale.  Let the kale boil for ~4 minutes, then drain.

Peel your potatoes (I liked a mixture of red and yukon gold because it gives the mash a good blend of textures).

And boil for about 10 minutes, until they’re ready to be mashed.  Then, add the kale and the roasted garlic.

Give everything a good mash, using a hand masher.  Once combined, add the heavy cream and salt & pepper and give everything a good stir.

All done!

xoxo,

The Hungry Texans