In the past I had always said that mashed potato was my least favourite way to serve potatoes. I seem to have backflipped on this recently as it’s making an appearance on my table more and more often! These kale mashed potatoes are my current favourite – they’re rustic and seriously delicious!
- 1kg potatoes
- 1 bunch kale
- 4 spring onions
- 4 cloves garlic
- 1/3 cup olive oil
- 1/4 cup butter (or vegan alternative)
- Salt and pepper
- 2 stalks fresh rosemary
- Cut the potatoes in to roughly 2cm pieces and place in a saucepan with salt
- Cover with water to 2cm above the potatoes. Bring to the boil and cook for 12-15 minutes, until tender
- Drain, reserving 1/2 cup of the liquid, then return to a bowl and mash roughly
- Meanwhile, remove the kale from its stems and roughly chop.
- Slice the spring onions and mince the garlic
- Heat some oil in a pan and add the garlic and cook for 2 minutes, then add the kale and spring onion. Cook a further 2 minutes until wilted.
- Add the olive oil, butter, garlic, kale and spring onions to the potatoes and fold to combine. Slowly add the reserved liquid as required to reach your desired consistency.
- Season well with salt and pepper then top with fresh rosemary leaves
That’s all there is to these kale mashed potatoes! I love that these are on the rustic end of the mashed potato scale – no need to make these super silky smooth. Depending on what kind of potatoes you are using, you don’t necessarily need to remove the skin.
I find these kale mashed potatoes are an excellent way to use abundant winter veggies in a way that doesn’t make it feel like you’re eating a bunch of kale! It’s a seriously excellent side dish to your favourite winter meals. I don’t share recipes for side dishes here anywhere often enough. I might have to change that!