This kale and olive oil mashed potatoes recipe was originally submitted to Cookingnook.com by Farhad from Iranchef.
Here are his notes on this recipe:
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.
I love mashed potatoes, pretty much any way you serve them. But the addition of olive oil gives the potatoes a different taste that is very distinctive and different. I really like it.
While the potatoes are cooking, sauté the kale with a bit of garlic and season with salt and pepper.
Mash the potatoes, add the kale and a bit more olive oil and you have some mighty tasty and very healthy mashed potatoes.
Kale and Olive Oil Mashed Potatoes
Ingredients
- 3 pounds potatoes, peeled and cut into large chunks
- sea salt
- 4 tablespoons olive oil, extra virgin
- 4 cloves garlic, minced
- 1 bunch kale, large stems stripped and discarded, leaves chopped
- 1/2 cup milk, warm, or cream
- black pepper, freshly ground
- 5 green onions, white and tender green parts, chopped
- 1/4 cup Parmesan, freshly grated, for garnish (optional)
- fried shallots, for garnish (optional)
Instructions
- 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.
- 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 sauté just until tender - about a minute. Set aside.
- 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.
- 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.
Nutrition
Serves 6 to 8
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