Kale and Olive Oil Mashed Potatoes
2013-07-04Average Member Rating
(4.7 / 5)
10 people rated this recipe
- Servings : 4 to 6
- Prep Time : 5m
- Cook Time : 25m
- Ready In : 30m
Nutritional Info
This information is per serving.
Calories
194Total Fat
7.6gSaturated Fat
1.2gCholesterol
1mgSodium
41mgTotal Carbohydrates
29.5gDietary Fiber
4.5gProtein
3.9gVitamin A
28%Vitamin C
76%Calcium
4%Iron
7%
This kale and olive oil mashed potatoes recipe was originally submitted to Cookingnook.com by Farhad.
His notes on this recipe are below.
Kale and Olive Oil Mashed Potatoes Recipe
Ingredients
- 3 pounds potatoes, peeled and cut into large chunks
- sea salt
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 bunch kale, large stems stripped and discarded, leaves chopped
- 1/2+ cup warm milk or cream
- freshly ground black pepper
- 5 scallions, white and tender green parts, chopped
- 1/4 cup freshly grated Parmesan, for garnish (optional)
- fried shallots, for garnish (optional)
Method
Step 1
Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.
Step 2
Heat two tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and saute just until tender - about a minute. Set aside.
Step 3
Mash the potatoes with a potato masher or fork. Slowly stir in the milk a few big splashes at a time. You are after a thick, creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right. Season with salt and pepper.
Step 4
Dump the kale on top of the potatoes and give a quick stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with the scallions, Parmesan cheese, and shallots.
Serves 6 to 8
For this recipe, be sure to wash the kale well (or spinach, or chard) – dirt and grit hides in the leaves. I don’t like floppy leafiness in my potatoes, so I chop the kale quite finely. If you stir the kale in too much it can lend a slight green cast to your potatoes, so i just barely stir it in right before serving.
Also, on the potato front – feel free to use unpeeled potatoes if you like something a bit more rustic (and nutritious). I picked up some yellow-fleshed German Butterball potatoes at the market last week and they added the visual illusion that the mashed potatoes were packed with butter. Didn’t miss the real thing a bit.
Like this recipe? I’d love you to Pin it to Pinterest, Tweet about it, Like it on Facebook and leave a comment below.
Subscribe to the site here and never miss a great recipe.