Potato and Kale Cakes with Rouille

Ingredients

• •½ cup mayonnaise
• •1 tablespoon extra-virgin Olive oil
• •2 cloves garlic
• •2 teaspoons tomato paste
• •⅛ teaspoon smoked paprika
• •⅛ teaspoon cayenne pepper
• •1½ pounds russet potatoes
• •¼ cup whole milk
• •2 tablespoons unsalted butter
• •1 teaspoon coarse kosher salt
• •3½ tablespoons extra-virgin olive oil
• •1 cup onion
• •1 clove garlic
• •½ pound kale
• •1 tablespoon fresh thyme
• •⅛ teaspoon ground nutmeg

Cooking Instructions

1. 1.

   Whisk all ingredients in medium bowl. Season rouille to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

   5 min

2. 2.

   Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes. Drain; return potatoes to same saucepan. Add milk and butter. Mash potatoes (with peel) until smooth. Season with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper. Transfer 3 cups mashed potatoes to large bowl and cool (reserve remaining potatoes for another use).

   35 min

3. 3.

   Heat 1 1/2 tablespoons oil in large deep skillet over medium heat. Add onion and garlic. Sauté until onion softens, about 5 minutes. Increase heat to medium-high. Add kale and thyme. Toss until kale wilts, about 5 minutes. Add kale mixture, 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and nutmeg to potatoes; blend. Cool potato mixture 30 minutes.

   40 min

4. 4.

   Shape potato mixture by 1/4 cupfuls into 1/2-inch-thick patties. Arrange on rimmed baking sheet. DO AHEAD: Can be made up to 2 hours ahead. Let stand at room temperature.

   15 min

5. 5.

   Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add cakes and cook, without moving, until cakes are brown and crispy on bottom, 3 to 4 minutes. Carefully turn cakes over. Cook until brown on bottom, 2 to 3 minutes longer. Transfer to plates. Top each cake with dollop of rouille.

   10 min