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)
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Preparation
Step 1
Place the potatoes, garlic, and 1 teaspoon salt in a large pot and fill with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until fork tender, about 15 minutes. Drain, reserving 1 cup of the cooking liquid.
Step 2
Heat ½ teaspoon olive oil in a medium skillet. Add the scallions and kale, and cook until wilted, 1 to 2 minutes. Set aside.
Step 3
Use a potato masher to coarsely mash the potatoes and garlic. Use a rubber spatula to fold in the ⅓ cup olive oil, ½ cup of the reserved cooking liquid, the kale, scallions, rosemary, ½ teaspoon salt and freshly ground black pepper. Continue folding until creamy, adding up to ½ cup more cooking liquid and additional drizzles of olive oil, if desired. Season to taste with up to ½ teaspoon more salt, and pinches of red pepper flakes, if desired. Serve hot.
Step 4
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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.
