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
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.