Kale & Olive Oil Vegan Mashed Potatoes
Total Time
20 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(10)
Ingredients
4-6 servings
- 2 pounds unpeeled yellow potatoes (or Yukon Gold), cut into 1 inch pieces
- 4 garlic cloves, peeled
- ⅓ cup extra-virgin olive oil, more for drizzling
- ¼ cup chopped scallions
- 4 cups finely chopped kale (1 small bunch)
- 2 tablespoons minced fresh rosemary
- Sea salt and freshly ground black pepper
- Pinches of red pepper flakes (optional)
How would you rate this recipe?
Preparation
Chef’s notes
These potatoes are not your creamy whipped cloud potato – if you’re craving that style of mash, go make the vegan cauliflower mashed potatoes recipe.
This whole recipe comes together in about 20 minutes and requires no peeling.
There’s nearly a whole bunch of kale in this mashed potatoes recipe. No one will realize it, though, because it cooks down and mixes in so well.
Instead of butter or sour cream, a good amount of olive oil is used, which adds a delicious flavor and creamy texture.