This is not a meal for the faint of heart. It was inspired by the pierogi at the Polish Festival. The kielbasa is from the Polish Festival, actually, purchased from the nice grandmamas already frozen.
Makes 8 servings
4 huge Russett potatoes. About 5 lbs total.
4 cups kale, ribbed and cut into bite-sized bits.
1/2 c butter (yes, one whole stick of butter)
1lb paneer (farmer’s cheese)
1 T salt
1 T pepper
Cut the potatoes into similarly-sized chunks (I leave the skins on), toss in a large pot of water, ensuring the water covers all the potato chunks. Bring to a roiling boil. Reduce heat and cook for about 20 minutes, or until the potatoes fall apart fairly easily when poked with a fork. Toss the kale in at this time, cover, and remove the pot from the heat. Wait about five minutes.
I suggest while you’re waiting, you put a bowl or some other heatproof container under your colander. Because after 5 minutes you are going to dump the potatoes and kale into the colander to drain, and you need to reserve about a cup of the cooking liquid. It’ll be faintly green, and that means it’s good for you! Vitamins are our friends.
Put the pot back on the burner and turn it to really, really low. Melt the butter completely, then crumble the paneer into the pot. You don’t want to melt the paneer, so don’t wait for that. Add the salt, the pepper, the potatoes, and the kale. Start mashin’!
Add the reserved cooking water slowly, no more than a quarter of a cup at a time, until you reach desired consistency. Serve with whatever you darn well feel like.