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2 pounds baking potatoes, well scrubbed, chunked
1 stick plus 1 tablespoon butter, or margarine, cut small pieces
1 cup sliced leek, tender green and white parts (or scallions)
1 package (10 ounce) frozen chopped kale (or collard greens)
1 tablespoon fresh thyme, crumbled, or 1 teaspoon dried
2-4 tablespoons light cream or half-and-half
¼ cup prepared horseradish
salt and freshly ground white pepper to ta
Boil potatoes in water to cover in a large pot until tender. Drain. Return to pot and evaporate moisture. Remove from heat. Set aside. Melt 2 tablespoons butter in a deep skillet or sauté pan. Add leeks, sauté one minute. Add kale, 2 tablespoons water. Cover and steam until tender. Cook off any remaining moisture. Add to potatoes. Smash with a hand-held old fashioned potato masher, adding remaining butter gradually. Add horseradish, then the cream. Season with salt and pepper to taste. You will have a bright green chunky dish, with a silky texture. Reheat in the sauté pan if necessary. Serves 4-6. This goes very well with corned beef, fresh brisket, or pork chops.
