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1-3/4 cups 25%-less-sodium chicken broth
2 lb. (900 g) red potatoes (about 6), cut into 1/2-inch chunks
1 Tbsp. olive oil
2 cups coarsely chopped stemmed kale
2 cloves garlic, minced
1/2 cup sour cream
1/4 cup butter, cut up
1 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese
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How do I make it ?
Bring broth to boil in large saucepan. Add potatoes; stir. Return to boil; cover. Simmer on medium-low heat 15 min., stirring after 8 min. Uncover; simmer 5 to 6 min. or until potatoes are tender and most the broth is absorbed.
Meanwhile, heat oil in medium nonstick skillet on medium heat. Stir in kale and garlic; cook and stir 3 to 5 min. or until tender.
Add sour cream and butter to potatoes; mash to desired consistency. Stir in cheese and kale.
Kraft Kitchen Tips!
Substitute 4 cups fresh baby spinach leaves for the chopped kale.
Prepare using 25%-less-sodium vegetable broth.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 6 g
Cholesterol 25 mg
Sodium 210 mg
Carbohydrate 17 g
Fibre 2 g
Sugars 1 g
Protein 6 g
10 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.