1½ pounds Yukon Gold or Russet Potatoes, peeled and cut into 1" cubes
1 pinch Kosher salt
4oz curly kale leaves (about 6½ oz with stem)
½ cup scallions, trimmed and roughly chopped
¾ cup sour cream
Salt and pepper, to taste
Directions
Fill a large pot with enough water to cover the potatoes by 1". Before adding potatoes, bring water to a boil. Add a large pinch of salt to the boiling water.
Place potatoes in boiling water and cook until done. (About 20 minutes; poke with a fork to ensure they are cooked through) Drain and return potatoes to cooking pot.
While potatoes are boiling, bring a second pot of water to a boil and fill a large mixing bowl with ice and water.
Place the kale leaves into the boiling water for two minutes, stirring occasionally to ensure they all leaves become submerged.
Remove from boiling water and place immediately into the ice water bath. Allow kale to remain there for two minutes, then dry and place them in the bowl of a food processor.
Add the chopped scallions to the bowl of the food processor. Pulse for 10-15 seconds until kale and onions form a finely diced mixture.
Add the sour cream (or butter) to the potatoes and blend with a hand mixer. Add the diced kale and scallion mixture, stirring until combined.