Kale and Olive Oil Mashed Potatoes

kale and olive oil mashed potatoes
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  • Servings : 4 to 6
  • Prep Time : 5m
  • Cook Time : 25m
  • Ready In : 30m

Nutritional Info

This information is per serving.

  • Calories

  • Total Fat

  • Saturated Fat

  • Cholesterol

  • Sodium

  • Total Carbohydrates

  • Dietary Fiber

  • Protein

  • Vitamin A

  • Vitamin C

  • Calcium

  • Iron


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

vegetarian labelgluten free label


  • 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)


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.

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If you like these kale and olive oil mashed potatoes, try our roasted garlic mashed potatoes recipe too.

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kale and olive oil mashed potatoes

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