6-8 medium-large potatoes
2 kale leaves
1 large or 2 small leeks
4 tablespoons butter, or more
1 cup, or more, milk
Salt and pepper to taste
Chop up 1 large or 2 smaller leeks into small rounds at the stem end, and small ribbons at the leafy end. Chop a 2 large kale leaves into ribbons. Include stems if you don’t mind them adding a crunchy, chunky texture to the dish. Set aside.
Chop 6-8 potatoes into smallish chunks roughly 1 inch square. Peel if desired. I prefer to leave the skins on for flavor and nutrients. Boil the chunked potatoes until soft and mealy. Running a fork through a piece should cause it to split.
Drain potatoes in colander and dump back into the pot. Begin to mash with a hand masher while gradually adding butter, milk (whole milk is best for richer, creamier potatoes), and salt. Once the potatoes are mostly mashed, continue to add butter, milk, salt, and black pepper to taste while mixing with a wooden spoon. Use the spoon to incorporate everything and further smooth the potatoes. When the potatoes taste creamy and buttery without being soggy, stop adding milk and butter. Gently stir in the leeks and kale and serve.