Name: Balsamic Roasted Mushrooms with Cheesy Garlic & Kale Mashed Potatoes
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (227 g) blocks cheddar cheese; 1.36 kg cremini mushrooms; 9 cloves garlic; 1 small bunch green onions (scallions); 1 small bunch Italian (flat-leaf) parsley; 1 ½ bunches kale; 1.02 kg new potatoes; ¾ cup plain Greek yogurt; 177 ml whole milk; balsamic vinegar; black pepper; extra virgin olive oil; onion powder; pure maple syrup; salt; soy sauce; thyme, dried

Balsamic Roasted Mushrooms with Cheesy Garlic & Kale Mashed PotatoesBalsamic Roasted Mushrooms with Cheesy Garlic & Kale Mashed Potatoes — a 45-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ (227 g) blocks cheddar cheese

1.36 kg cremini mushrooms

9 cloves garlic

1 small bunch green onions (scallions)

1 small bunch Italian (flat-leaf) parsley

1 ½ bunches kale

1.02 kg new potatoes

¾ cup plain Greek yogurt

177 ml whole milk

balsamic vinegar

black pepper

extra virgin olive oil

onion powder

pure maple syrup

salt

soy sauce

thyme, dried

Instructions

Preheat the oven to 230°C (450°F). Line a large baking sheet with aluminum foil (for easy clean-up).

Wash and dry the fresh produce.

Peel the garlic. Mince 3 cloves and add to a medium bowl; set the other cloves aside.

Add oil, vinegar, maple syrup, soy sauce, and spices to the bowl with the garlic; whisk to combine the sauce.

Quarter mushrooms and place on the baking sheet. Drizzle with sauce and stir to coat, then spread out in an even layer. Place in the oven and bake, stirring halfway through, until tender, about 20 minutes.

Large dice the potatoes. Transfer potatoes and remaining garlic cloves to a large pot, cover with water, put on the lid, and bring to a boil.

Fold kale leaves in half lengthwise and slice off the stems, then thinly slice crosswise into shreds.

Once the water in the pot is boiling, remove the lid and cook until the potatoes are almost done, about 8 minutes. Add kale to the pot and cook 2 minutes more.

Grate the cheese.

Shave parsley leaves off the stems; discard the stems and mince the leaves.

Once potatoes, garlic, and kale are done, drain and return to the pot.

Add oil, milk, yogurt, parsley, and spices to the pot with the potatoes and mash until almost smooth.

Stir cheese into the mashed potatoes and return to medium-high heat. Cook, stirring constantly, until melted, 1-2 minutes.

Trim off the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle.

To serve, divide mashed potatoes between bowls. Spoon mushrooms and their cooking juices over the potatoes and sprinkle with green onion. Enjoy!

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