Mashers with Kale Pesto is one of the recipes I picked for this years Thanksgiving dinner. Last year we did crunchy corn masher, that was a big hit and I think this year it will be even better with this one. Mashed potatoes is just one of those great comfort foods and a Thanksgiving staple. This masher also has cream cheese which gives a richer flavor and a bit of a tang. Pesto is great because it adds the nutrients of the kale and sunflower seeds such as protein, magnesium, iron, A, B and C vitamins and healthy oils.
- 5 pounds russet potatoes, peeled and chopped into large pieces
- 5 cloves garlic, peeled and smashed
- 1 cup whipping cream or half and half
- 1/4 cup unsalted butter
- 12 oz. cream cheese, room temperature, cut into pieces
salt and pepper
For Kale pesto:
- 6 cups chopped kale leaves and steams
- 3/4 cups olive oil
- 6 garlic cloves
- 3/4 cup grated Parmesan cheese
- 1/3 cup sunflower kernels
- 6 tablespoons lemon juice
- In a large pot combine potatoes and garlic. Add water to cover; stir in 1 tablespoon kosher salt. Bring to boiling. Reduce heat. Simmer covered until very tender. Drain. Return potatoes to pot.
- Meanwhile, in small sauce pan heat cream cheese and butter until warm. Keep warm over low heat.
- Using a potato masher, mash potatoes. Stir in cream cheese. Slowly add butter mixture; stir to mealt cream cheese. Season to taste with salt and pepper.
For Kale Pesto
Combine all ingredients except for lemon juice in food processor and until a smooth paste forms. Blend in lemon juice. Season to taste with salt. Thin out with water or more oil if desired. You can make the pesto ahead and freeze it. Thaw overnight.