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
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.
The Hungry Texans