900 grams Yukon Gold potatoes, peeled and cut into large chunks
1 stick unsalted butter, divided
4 cloves garlic, minced
1 large bunch kale, stems discarded, shredded and rinsed thoroughly of grit
1 cup heavy cream
1/2 cup soft goat cheese, room temperature
Salt and pepper, to taste
Place the potatoes in a large stockpot with and fill with water to cover. Salt well and bring to a boil. Cook potatoes for 15-20 minutes or until fork-tender
Heat half a stick of butter over medium heat in a large pan and sauté the garlic and kale until tender, about three to five minutes, and set aside.
Drain the potatoes and return to the pot. Mash with a potato masher, and then add the cream gradually, mixing to incorporate. Season with salt and pepper to taste. Stir in the kale and then the goat cheese, adjust the seasoning and serve hot.