| 3 | sm. sweet potatoes, peeled, cubed |
| 4 | sm. russet potatoes, peeled, cubed |
| 6 | c. chopped kale (6-7 leaves) |
| 1/2 | lg. yellow onion, minced |
| 1/2 | c. chopped fresh parsley |
Steam the potatoes until cooked enough to mash; mash, mixing in enough of the "potato" water to make for a smooth consistency. Steam the kale separately. When done, drain well. Saute the onion until translucent in enough potato water to keep it from sticking to the pan. Add the kale, parsley, onion, salt, and pepper to the mashed potatoes. If desired, place in an oven-proof casserole dish and broil until the top is just beginning to brown. Makes 8-10 servings.
Very loosely adapted from The New Laurel's Kitchen.