33

Mashed Potatoes with Kale and Garlic

IMG_2259-2.jpg

Mashed Potatoes with Kale and Garlic

Are you a mashed potato fan? I never used to be. To me, mashed potatoes meant a white, tasteless paste – possibly made of potatoes, or maybe from some unidentified flakes in a box.

It wasn’t that long ago that we decided to start eating real food. Thinking back, it breaks my heart thinking about how much I missed. Because mashed potatoes can be REAL food – and not only delicious, but good for you too!

Instead of watering the potatoes down to a lifeless puree, here we’ve kept the potato skins (to add nutrients and texture), and added kale, thanks to an idea from 101 Cookbooks. Dark, leafy greens are some of the best foods you can eat – why not incorporate them into your potatoes? (Genius.) We found the texture of the kale to be satisfying, and barely noticed any bitterness that can sometimes come from kale.

We’ve also replaced the traditional cream and butter with milk and olive oil, and thrown in some green onions and parmesan for for measure. Who said mashed potatoes had to be devoid of taste and nutritional value?

Try this out as an alternative to the standard side dish at a Thanksgiving or other holiday feast!

Mashed Potatoes with Kale and Garlic
Serves 6 as a side
Inspired by
101 Cookbooks

What You Need
3 pounds red-skinned potatoes
1 cup milk
1 bunch kale
3 tablespoons olive oil
4 to 6 cloves garlic
4 green onions
1/2 cup parmesan cheese
Kosher salt
Fresh ground pepper

What To Do

1  Chop the potatoes – do not peel. Place the pieces in a pot and cover with water. Bring to a boil and boil until tender, about 15 minutes.

2  Meanwhile, dice 6 cloves garlic. Wash the kale leaves, remove the tough stems, and chop the leaves into small pieces. In a skillet, heat 2 tablespoons olive oil; then add the kale and garlic and saute for about 4 minutes until the kale is completely wilted and tender. Season with 1/4 teaspoon kosher salt.

3  Chop the scallions. Warm the 1 cup milk in the microwave (for about 1 minute).

4  When the potatoes are done (test with a fork or by tasting), drain them. Then pour in the warm milk and mash the potatoes with a masher, adding more milk if desired to get to a thinner consistency. Season with about 1 teaspoon kosher salt and lots of fresh ground pepper. Then stir in the kale, garlic, chopped scallions, 1 tablespoon olive oil, and 1/2 cup parmesan cheese. Taste and adjust seasonings as desired, adding more olive oil, cheese, salt, or pepper as necessary.

Print Friendly
SonjaMashed Potatoes with Kale and Garlic

Comments 33

  1. Erin

    Dang that looks tasty! I LOVE loaded mashed potatoes, with skin on. Adding leafy greens is a great idea and will perhaps help to offset the sour cream, butter and cheese that we always add :)

    1. Alex

      Haha – it is tasty! I was worried that the kale would ruin some of the decadence – but it only added to the fun :)

  2. MrsMudd

    red skins are always tender and sweet, but some of the best for mashing would be the yukon gold varieties….creamy!! Love the idea of adding the kale. Certainly have added oil or other types of ingrediants to cream up potatoes…the richest (and likely most unhealthy, but very tasty) would be schmaltz! (chicken fat…used when keeping kosher!)

    1. Post
      Author
  3. Liz

    I’m really going to have to try this soon. I’ve been wanting to start eating kale for a while now, but I’m a reluctant salad eater and new leafy greens scare me (although I think I got that apple & pear with curry salad from your site a little while back and I love, love, love it!). The one time I tried kale a few years ago, I ate it raw because I didn’t understand its better uses. Gag!

    Now, I’ve seen recipes that use kale in soups and here in your mashed potatoes that encourage me to try again because I know how nutritious it is. (Also, I have to sneak it in so I don’t scare my husband with a new food.) So thanks!

    1. Post
      Author
      Sonja

      So excited to hear about your interest in kale! We actually have a raw kale salad recipe on our site, but you have to use younger kale (some kale can be super spicy raw!) :)

      Let us know if you try this out! You also might like the spicy kale lasagne on this site – it’s a good way to sneak it in without too kale-y of a taste :)

      And glad oyu liked the apple curry salad – it’s one of my favorite recent recipes too!

  4. Tiffany

    My husband saw the potato flakes in the box one time and asked, “Do humans actually eat this?” Oh lucky man he is to have grown up with real food his entire life! I, like you, just started eating “real food” a few years back. Mashed potatoes was one of the first things I learned to make. But now I am seeing all of these great ways to jazz it up (like you just shared and also a guest blogger on my page yesterday) and I am ready to take my potato-mashing to the next step. Thanks for the inspiration!

    PS – I visit you guys enough that I am now adding you to the “Blogs I Can’t Get Enough Of” section on my page. Expect even more visits from me :)

    1. Post
      Author
      Sonja

      Haha! I hadn’t thought of those flakes in a while, but writing the post certainly brought back some memories. So wonderful for your husband to have always eaten real food! :)

      Thanks for adding us to your site – keep in touch!!

    1. Post
      Author
  5. Heather Taylor @ Kids in the Sink

    These look great! I only ever ate mashed potatoes out of a box and when I first got married I thought I was doing something exciting by switching to red mashed potatoes out of a box. It wasn’t until I got pregnant that I changed my eating habits and made real mashed potatoes! And I’ve been looking for ways to try out kale more so this is perfect!

    1. Post
      Author
  6. STH

    It’s Colcannon! We love this and I often make it to top Shepherd’s Pie–it’s a great way to sneak a little more nutrition and flavor into the dish.

    1. Post
      Author
      Sonja

      We’d never heard of Colcannon – thanks for introducing us to the concept! And great idea re Shepherd’s Pie – we’ll have to try that out!

  7. Cate

    I’ve been trying to put kale into everything lately! I’m sure my husband’s getting a tiny bit tired of it, but it’s so cheap and abundant at the farmers market right now, and so full of nutrients that I can’t resist!

    1. Post
      Author
      Sonja

      I can’t either! We have some other recipes with kale on the site that are good ways to use it – I like the spicy kale lasagne and the chickpea and kale stew most! What other things have you been trying?

  8. anna maria

    These look DELICIOUS. Won’t be making Thanksgiving dinner this year (just contributing to breakfast the day after), but have bookmarked these to try sometime this season. Can’t wait to taste them!

    1. Post
      Author
      Sonja

      Oh, thank you! We won’t be hosting either, but we’ll be taking various items to family gatherings. I can’t wait to make them again! Let us know if you try them out :)

Leave a Reply

Your email address will not be published.