POTATOES:

5 lg russet potatoes, peeled and chopped into 1″ pieces (about 4 lbs)

2 cloves garlic

1 tsp kosher salt

2 tbs unsalted butter, at room temperature

KALE:

3 tbs extra-virgin olive oil

1 small onion, diced

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

2 cloves garlic, minced

1 (12 oz) bunch kale, stemmed and chopped into 1″ pieces

1/4 cup low-sodium chicken broth

ASSEMBLY:

1 cup mascarpone cheese, at room temperature (about 8 oz)

1/2 cup low-sodium chicken broth

1/2 stick unsalted butter, at room temperature, cut into 1/2″ pieces

3/4 cup grated parmesan

2 tsp kosher salt, plus extra for seasoning

FOR THE POTATOES: combine the potatoes, garlic, salt and butter in a 5 qt saucepan with enough cold water to cover. bring to a boil over medium-high heat. reduce the heat to a simmer and cook until the potatoes are tender, 15-20 minutes. drain in a colander and remove the garlic cloves. return the potatoes to the pan and mash the potatoes until smooth using a potato masher.

FOR THE KALE: heat the oil in a large skillet over medium-high heat. add the onion, salt and pepper. cook until translucent, about 6 minutes. add the garlic and cook until aromatic, about 30 seconds. add the kale and chicken broth. cook, stirring occasionally, until wilted, 10-12 minutes.

TO ASSEMBLE: add the kale mixture, mascarpone cheese, chicken broth, butter, parmesan, salt and pepper to the potatoes. stir over low heat until smooth and warmed through. season with salt and pepper. transfer to a bowl and serve.

4-6 servings