Potato and Kale Puree

• Ingredients:
• 2 lb kale, stems and center ribs discarded and leaves chopped
• 1 1/2 lb large boiling potatoes
• 2 cups heavy cream
• 
  

• 
  
  Cook kale in a pot of boiling salted water (1 1/2 Tbsp salt for
  4 qt water), uncovered, until tender, about 7 minutes. Drain kale,
  then immediately transfer to an ice bath to stop cooking. When
  kale is cool, drain but do not squeeze.
• 
  
  
  While kale cooks, peel potatoes and cut into 1/2-inch pieces.
  Simmer in cream with 1/2 tsp salt and 1/2 tsp pepper in a heavy
  medium saucepan, covered, stirring occasionally, until tender,
  15 to 20 minutes.
  
  
• 
  
  Purée potato mixture with kale in 2 batches in a food processor
  until just smooth (use caution when blending hot liquids).
  Transfer to a 4- to 5-qt heavy saucepan and cook over low heat,
  stirring frequently, until heated through. Season with salt and pepper.

*Notes:

- Instead of pureeing the mixture, I stuck it in my Kitchen Aid
mixer, which resulted in a chunkier end product.  

- I added crushed red pepper flakes, seasoning salt, and 2 minced
garlic cloves to the potatoes about halfway through the simmering.