Mashed Potatoes with Kale

4 lbs russet potatoes
1 large bunch of kale, coarsely chopped
1 small carrot, diced
8 tbs of butter
1 large bay leaf
1 chopped onion
1 cup milk

In a sauce pan, bring milk and 2 tbs butter to a low simmer; add carrots and bay leaf. Remove from heat and let it steep while you prepare the other ingredients.

Saute onions in 1 tbs of butter until they're light brown; add kale and cook on low heat until soft (about 25 minutes).

Peel the potatoes and cut into one inch pieces; boil until soft (about 25 minutes). Hand mash in a bowl, then mix in kale & onions.

Lastly, drain milk into the potatoes and stir to fluff. If they aren't creamy enough for your liking, you can add the remaining butter (I opted not to).

I swear it looked better in person.

I made this dish for a Meatless Monday potluck with friends. They were good but I wish I had heated them a bit longer before serving them at dinner. They were a bit lumpy due to having cooled down.

Lumpy potatoes or not, I think I speak for us all when I say dinner as a whole was great. We had Bloody Mary meat(less) loaf; corn casserole; warm goat cheese salad; and cous-cous with tomatoes and Mozzarella.

Happy Meatless Monday!