Balsamic Roasted Mushrooms with Cheesy Garlic & Kale Mashed Potatoes

Directions

1. Preheat the oven to 450°F and line a baking sheet with aluminum foil.
2. Wash and dry all fresh produce.
3. Mince one garlic clove and place it in a small bowl; keep the remaining cloves for later.
4. Whisk together olive oil, balsamic vinegar, maple syrup, soy sauce, and the spices in the bowl with the minced garlic.
5. Quarter the mushrooms and spread them on the prepared sheet. Pour the sauce over and toss to coat, then spread in an even layer and roast, stirring once, until tender, about 15 minutes.
6. Chop large potatoes into chunks and place them in a medium saucepan with the remaining garlic; cover with water and bring to a boil.
7. Meanwhile, trim kale stems, stack leaves, and slice into thin shreds; when the potatoes are almost tender, add kale to the pot and simmer for an additional 2 minutes.
8. Grate the cheddar cheese; strip parsley leaves from stems, discard stems, and finely chop the leaves.
9. Drain the potatoes and kale, then return them to the pot. Stir in olive oil, milk, Greek yogurt, parsley, and a pinch of salt and pepper; mash to a smooth but still slightly chunky texture. Fold in the cheddar until melted and silky, about 1–2 minutes.
10. Trim greens and cut the green onions into 1/4-inch slices.
11. To serve, divide the mashed potato mixture between bowls, top with mushrooms and their juices, and sprinkle with scallions.