Truffle Infused Portobello & Kale with Cream Cheese & Chive Mashed Potatoes

Ingredients

2 large red potatoes-diced (keep skins on)

1/2 cup cream cheese

2 Tbs white truffle oil

1/4 cup chives-chopped

1 tsp sea salt

2 cups kale-stem removed & cut into bite size pieces

2 portobello mushrooms-sliced (dice stems)

2 garlic cloves-sliced

Directions

1. Place potatoes in a large saucepan and cover with cold water

2. Bring water to a boil and cook until tender-about 8 minutes depending on the size of the cut

3. Meanwhile, saute the mushrooms in enough water to cover the bottom of the pan-2 minutes

4. Add 1 1/2 Tbs truffle oil, garlic, 1/2 tsp sea salt, and kale, saute 4 more minutes until kale has wilted

5. When potatoes are done cooking, drain the water reserving 1/2 cup for mashing

6. Add cream cheese, 1/2 tsp salt, 1/2 Tbs truffle oil, and chives to the potatoes and mash until smooth

7. Layer mashed potatoes in the center of the plate and top with the mushroom and kale mixture

This was a quick meal that I wiped up after work tonight. I had some potatoes that needed to be used up and I was in the mood for something comforting with the gloomy weather. When you cut the potatoes small they cook super fast, so keep your eye on them. Just check them by poking them with a fork and if it slides in easy they are done. You also saved time by not having to peel the potatoes and then you also have more nutritional benefits. I also had some leftover cream cheese that needed to be used, so feel free to exclude it. However, the cream cheese does make the mashed potatoes super creamy. I thought this was a great way to serve greens for people that are not huge fans of eating greens by themselves. I just got the white truffle oil, so I have been excited to explore with it. I love truffle oil! It makes your house smell amazing! It is a little pricey, but you only need a little because it is so strong, so it lasts forever. I recommend storing the majority of the oil in the fridge so that it lasts longer. I keep a small amount at room temperature because the oil in the fridge slightly solidifies.