it’s silly to make mashed potatoes the week of thanksgiving, isn’t it? well not when you live with jason cassidy [insert jason rolling his eyes at me and his entire family here].
the norwegian salmon at the grocery store looked too good to be able to walk past, and then i stumbled upon a unique mashed potato recipe. and dinner was born.
- 20 small fingerling potatoes, peeled
- 1½ tablespoons butter
- 3 tablespoons cider vinegar
- ½ teaspoon kosher salt
- 3 tablespoons milk
- 2 cups kale, chopped
- 2 garlic cloves, minced
- parmesan cheese, as garnish
- 1 tablespoon butter
- 4 salmon filets, deboned
- salt and pepper
- Boil the potatoes for 10-15 minutes, until soft.
- In a large bowl or mixer, mash together the potatoes with 1 tablespoon butter, vinegar, and salt. Add in milk.
- In a medium pan, melt butter and saute garlic and kale until wilted.
- Stir kale into potato mixture. Add vinegar, salt, and pepper to taste. Serve with a little parmesan cheese as garnish.
- Preheat oven to 400.
- Melt butter in small pan. Place salmon fillets on baking dish and rub with butter. Season with salt and pepper.
- Bake for 15-20 minutes.
potato recipe adapted from edible perspective.