Ingredients
2 pounds Yukon Gold potatoes, quartered1/4 cup butter1 medium onion, chopped2 celery ribs with leaves, finely chopped1/2 teaspoon poultry seasoning1 bunch Tuscan kale, chopped3 garlic cloves, minced1-1/2 cups plain Greek yogurt1 teaspoon salt3/4 teaspoon pepper1-1/2 cups farmer cheese, crumbled, divided
Preparation
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
Meanwhile, in a large skillet, melt butter over medium-high heat. Add onion, celery and poultry seasoning; cook until onion is tender, about 4 minutes. Add kale and ½ cup water from simmering potatoes. Cook until kale is tender and bright green and cooking liquid has reduced by half, about 2 minutes. Add garlic and cook 1 minute; remove from heat.
Drain potatoes, reserving 1/2 cup water; mash with yogurt, salt and pepper. Gently fold in kale mixture and 3/4 cup cheese. Add reserved water, a tablespoon at a time, to achieve a light and airy consistency. Transfer to a serving dish; top with remaining cheese and if desired, additional celery leaves.
