Kale and Olive Oil Mashed Potatoes

2013-07-04
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

    194
  • Total Fat

    7.6g
  • Saturated Fat

    1.2g
  • Cholesterol

    1mg
  • Sodium

    41mg
  • Total Carbohydrates

    29.5g
  • Dietary Fiber

    4.5g
  • Protein

    3.9g
  • Vitamin A

    28%
  • Vitamin C

    76%
  • Calcium

    4%
  • Iron

    7%
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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.

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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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