Kale and Olive Oil Mashed Potatoes

Kale and Olive Oil Mashed Potatoes Recipe

Meet my new favorite mashed potato recipe - creamy mashed potatoes flecked with finely chopped greens and garlic. Adding a green like kale is a great way to add color and nutritional umph to America's favorite starch-packed side dish. Good luck passing this one off on the kids, at that age I liked my mashed potatoes just-so and this meant free of lumps, skins, and most importantly, anything remotely green. Let's hope your kids are more adventurous eaters than I was.

The inspiration for this recipe comes from The Oldways Table, a cookbook that has been sitting on my desk since it came out late last year. It's a fantastic collection of recipes highlighting healthy eating where it intersects traditional foodways. You end up with a book full of recipes contributed by food writers like Paula Wolfert, Molly Stevens, and Lidia Bastianich alongside dozens of essays by influencers like Deborah Madison, Bill Niman, Zarela Martinez, and Oldways principals Dun Gifford and Sara Baer-Sinnott.

Today's mashed potato recipe was contributed by Steve Petusevsky - I made a few minor tweaks, but the version below is similar in spirit to what you'll find in the book.

I brainstormed a few other directions you could take this recipe.

  • Use mashed white beans in place of the mashed potatoes.
  • Add stock until you have a potato soup with kale.
  • Add some sauteed or baked mushrooms (chopped) and use as an empanada filling.
browse more:

Kale and Olive Oil Mashed Potato Recipe

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.

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 (opt)
fried shallots, for garnish (optional)

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.

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.

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.

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.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

Apologies, comments are closed.

Comments

  • I don't know what planet Ash's kids come from, but mine are from the planet "eewww, there are green things in my potatoes, c'est quoi, ça?" Never-the-less I personally adore potatos, kale, and olive oil, and add "fried" shallots and parmesan... oh-la-la... how could you go wrong. Now I just have to try and find kale in the markets in the southern France.

    Ben
  • I've made a similar recipe before, and I love the contrast of the smooth, creamy potatoes with the slightly crunchy, bitter kale. Beautiful photo!

    Susan from Food Blogga
  • The olive oil puts you hot on the trail of the Dalmatia's blitva here. I've been meaning to post a blitva recipe for a while since it's an essential element of that cuisine, and here's another impetus. I'm definitely a staunch proponent of potatoes mashed with greens, but I have such a taste for the dark leafies now that the affair often ends up consisting of just as much green as spud - and it's no less comforting that way. Check me in a couple of days for blitva...

    John J. Goddard
  • I've done something very similar with mashed white beans and kale--with garlic, olive oil, rosemary and a squeeze of lemon. It was good on toast. I hadn't thought of doing it with potatoes though...

    mary
  • Love this recipe. Maybe you can't pass this onto the kids. However, it's a sure fire way to get us "grown-ups" to incorporate those dark leafy greens in our diets. You know, the ones we buy at the market that somehow become a science experiment in the bottom of the refrigerator.

    rebecca
  • In Holland you boil the potatoes with the minimum of water, and place the kale on top to steam while the potatoes cook. Then when it's time to serve you mash it all together. No olive oil, but reserve some of the liquid from cooking and add a little bit of milk, or butter or sometimes vinegar to give it a little bit of a bite. This is a fantastic way to get kids to eat leafy greens, because they don't really notice the strong flavour when it's combined with the potatoes.

    Ash
  • A great way to sneak some veggies into mashed potatoes is to mash in some cauliflower. They'll never know what hit 'em.

    Jennifer
  • The Dutch would call this stamppot. It's common there (although not so much with olive oil). They also use a different word for pea soup after the first day - when freshly made, it's erwtensoep, the next day it's snert.

    Carolyn
  • Im so happy to see a mashed potatoes recipe without calling for a half-stick of butter!!! Adding greens to mashed potatoes sounds so brilliantly intuitive. I may do a variation with Bok Choy... -Jared

    Jared
  • I love following the seasons... and recipes that dance together and pass in the night! From my market here in Tuscany, I bought turnips and their greens. I roasted the turnips, but would have loved to try them as the puree, with the greens blended in. We twice cook the green's and flavor with garlic. What's not to love! Italians often add polenta to soups or stir in sauteed greens, More comfort food. Right now we are getting tiny kale to eat raw in salads! M

    Diva
  • Looks gorgeous. Funny, when I was a YO, I insisted on lumps in my mashed potatoes... I wanted to make sure they were "real" and not from a box :-) But, I also would have picked out the greens ;-) -L

    L
  • I think kale makes anything better. My current favorite is finely chopped kale with quinoa, a little lemon juice, and a dash of Alepo pepper. Thanks for a great site.

    Roberta
  • This is how we always make mashed potatoes. Also good with spinach and caramelized onions. Or horseradish!

    rachel
  • Being from the south you can imagine the kind of mashed potatoes I was raised on [plenty of cream and butter]. This recipe sounds absolutely wonderful and I will try it. We do love greens in the south too so it isn't a stretch to combine the two. I have not seen one of your recipes that I did not want to try. Thank you for sharing this wonderful site...[sight :)] and recipes.

    Sandy
  • Thanks for the heads up on the book. Can't wait to get it. Love smashed potatoes with additions - do it all the time but have to admit, never with a leafy green. Next on the list!

    Joyce
  • Sounds really good. I think I could get this past my husband. I think the 2 yo might pick out the greens. She does when I add them to soups. Does the book say who contributed which recipes? I have lidia's family table & love it. I think I would add white beans to the potatoes and then fry like pancakes. maybe with a tomato or pesto sauce as a spread.

    Rachel
  • Thanks, Heidi! Another great recipe with a beautiful photo. :D I especially like the idea of using a white bean instead of the potato. Think I might try it that way soon.

    Deb
  • Mmmmm. I'm all about comfort food made healthy! This looks wonderful!

    Rachael
  • Sounds great! I love new twists on old favorites! And since I have just begun to cook with Bulgur Wheat, I can't wait to hear about the Bulgur Pilaf with Toasted Noodles.

    Chris
  • oh lovely recipe!! a few ideas...you can use sweet potatoes instead of potatoes for an interesting flavour. also, my favourite substitute for potatoes is raw plantains....i hope its the right name..maybe its called green bananas or green plantains..it can be found in indian grocery stores. it is great mashed, but because its iron rich, it tends to darken...best to soak it in water or add a little lemon juice to keep the colour from becoming too dark. It is also great with grated/toasted coconuts and tempered with mustard seeds. it is quite a favourite in our house, actually. do try it if you happen to pass by an indian grocery store's vegetable section. oh..and sesame seed oil(not the chinese kind..the middle eastern kind. its called gingelly oil in south indian cookery parlace) is really awesome with this...

    faustianbargain
  • Comments are closed.

    Apologies, comments are closed.

    More Recipes

    Popular Ingredients