1.5 lbs. Red Dog German Butterball Potatoes
1 bay leaf
2.5 tablespoons butter
1/4 lb. Red Dog leeks (one small or half a large), cleaned and chopped
1/4 lb. Red Dog stir fry mix
1/2 cup whole milk
12 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
In a stock pot or cast iron pot, add potatoes and bay leaf. Cover with water and bring to a boil. Lower the heat to a slow boil or simmer and cook for 20 – 30 minutes, or until the potatoes are tender enough to be mashed.
Once potatoes are tender, drain the water and discard the bay leaf. Press potatoes through a potato ricer or mash them with a hand mixer. Set aside in a large mixing bowl.
Melt 1 tablespoon of butter in the stock pot or cast iron pot used to boil the potatoes. Saute the leek over medium heat until tender, about 3 – 5 minutes. Add the kale and saute for 2 – 4 minutes, or until tender. Melt the remaining butter and stir in the milk, salt, and pepper. Cook over medium until heated.
Then, pour over the mashed potato mixture and stir until combined. Taste for seasonings and add additional salt and pepper if desired.