Forget the latkes! This Thanksgiving, surprise family and friends with a new take on a holiday standard. Stephanie Pederson’s favorite recipe for Kale Potato Pies is highlighted in this book review.

Stephanie Pedersen’s book “KALE: The World’s Most Powerful Superfood,” published by Sterling Press, is dedicated to the superfood. Pederson is a mother of three growing children, nutritionist, trainer, media personality, and speaker.

After reading the book and trying out the recipes, it’s clear that the Potato and Kale Pies are one of the many recipes in Pedersen’s book meant to surpass even the pickiest of palettes to be gobbled up alongside the turkey at any family gathering.

In the book, the reader learns that superfoods like kale are of tremendous value because they are packed with the nutrients and antioxidants needed to balance out a carb-heavy feast.

To introduce cakes as a new food for picky eaters, cooks can simply place a plate of them on the kitchen table and let the food do the talking.

For those who would like to try potato kale pies, Pedersen’s favorite recipe is below:

sauce (optional)

½ cup mayonnaise, 1 tablespoon extra-virgin olive oil, 2 minced garlic cloves, 1 tablespoon tomato paste, 1⁄8 teaspoon chipotle powder (use more if you can stand the heat), Salt to taste, pepper to taste

potato cake

1½ pounds red potatoes, peeled, cut into 1-inch cubes, ¼ cup whole milk, 2 tablespoons (¼ stick) unsalted butter, Salt, to taste, 3½ tablespoons extra virgin olive oil, divided , 1 cup onion, minced, 1 large clove garlic, minced, ½ pound kale, stemmed, coarsely chopped, Optional: ½ teaspoon lemon zest.

Directions: Sauce

Beat all ingredients in a medium bowl. It can be done a day in advance. Cover and chill.

Directions: Potato Pie

1. Cook potatoes in a large saucepan of boiling salted water until tender, about 25 minutes. Drain; return potatoes to same saucepan.

2. Add milk and butter. Mash the potatoes until smooth. Season with ½ teaspoon coarse salt and ½ teaspoon pepper.

3. Transfer 3 cups of mashed potatoes to a large bowl and chill (reserve remaining potatoes for another use).

4. Heat 1½ tablespoons of oil in a large, deep skillet over medium heat. Add the onions and garlic. Sauté until onion softens, about 5 minutes.

5. Increase heat to medium-high. Add kale and cook until kale is softened, about 7 minutes.

6. Add kale mixture, ½ teaspoon salt, and ½ teaspoon pepper to potatoes and mix well. Let stand for 45 minutes or more until mixture is completely cool.

7. When the potato and kale mixture is cool, pat it into ¼-cup portions into patties about ½-inch thick. Continue shaping until all of the potato and kale mixture has been made into patties.

8. Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the patties and cook, without stirring (you want a crust to form!), until golden brown and crispy on the bottom, about 4 minutes.

9. Flip cakes over carefully. Cook until browned on the bottom, about 3 more minutes. Transfer to plates. Top each cake with a dollop of sauce, gravy, or other optional topping.