Salt and Vinegar Kale Mashed Potatoes:

This was dinner tonight, paired with some great lemon pork from Jonas.  Good stuff, people!!!

Salt + Vinegar Kale Mashed Potatoes [yields 24-30 2-bite balls]

• 5c fingerling potatoes, cubed
• 4c kale, thinly sliced
• 1.5t garlic, minced
• 6T apple cider vinegar
• 2T unsweetened almond milk
• 1.5T ghee/butter
• 1/2-3/4t fine grain salt
• toppings: apple cider vinegar, coarse sea salt, parmesan cheese [opt]

1. Steam the washed + cubed potatoes for about 10-15min until creamy + tender. 
2. Mash together in a large bowl with the 1/2T ghee, vinegar, and 1/2t salt.
3. Add the milk and continue to mash until desired consistency is reached.
4. In a large pan, heat 1/2-1T ghee over medium heat and add the sliced kale once hot.
5. Stir frequently for 2-3min until just wilted and stir in the garlic for 30sec.
6. Immediately add to potato mixture and mash to combine.
7. Taste and add 1/4t more salt if desired.  Remember you will be topping with more salt before baking.
8. Set your oven to broil on low with a rack at the top position.
9. Place about a 2-3T sized scoop of the mixture into a mini muffin pan mold.  Loosely shaping into a ball.
10. Repeat until all are filled, or place on a large baking sheet.
11. Pour 1/4-1/2t vinegar over the top of each ball and sprinkle with sea salt.  Sprinkle on cheese if desired.
12. Broil on low for 10-15min until golden brown. Watch your oven closely as all broilers are very different.  Broil over high for the last 1-3min if necessary.
13. Balls should easily remove from the pan with the help of a spoon or fork.

notes:  Malt vinegar should also work for this recipe.  If you can’t find fingerling, sub another creamy potato.  Can easily be made vegan with Earth Balance.

These are really, truly fantastic.  A few thoughts from me:
1.  Go heavy on the vinegar, if you like that flavor at all.  I loved it, and I for sure went more 1/2 a tsp or more of it.
2.  I didn't use the milk for dairy-free reasons.  I just added a bit of olive oil to the potatoes as I was blending and let them be a bit more "chunky" because I knew I was going to broil them in a ball.
3.  I softened the kale in coconut oil, not butter, again for dairy-free reasons.
4.  I used more kale than called for, and cut it a bit smaller than suggested so it would soften enough.
5.  I broiled it longer than suggested as well.

Source:  http://www.thenovicechefblog.com/2011/07/banana-fana-fo-fana/