- 1 cup milk
- 8 tablespoons (1 stick) butter
- 1 small carrot, peeled, diced
- 1 large bay leaf
- 1 large onion, chopped
- 1 large bunch kale, rinsed, coarsely chopped (about 8 cups)
- 4 pounds russet potatoes, peeled, cut into 1-inch pieces
- Combine milk, 2 tablespoons butter, carrot and bay leaf in medium saucepan; bring to simmer. Remove from heat; let steep while preparing kale and potatoes.
- Melt 1 tablespoon butter in large Dutch oven over medium heat. Add onion; sauté until light brown, about 8 minutes. Add kale; cover and cook until tender, stirring often, about 25 minutes.
- Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return to same pot; mash with hand masher.
- Add kale mixture to potatoes. Strain in enough milk to produce moist, fluffy potatoes. Season with salt and pepper.
- Melt 5 tablespoons butter in small saucepan. Mound potatoes in large bowl. Using spoon, make well in top of potatoes. Pour butter into well. Serve hot.