Mashed Potatoes with Kale and Leeks
Creamy, comforting, and bursting with vibrant flavor, Mashed Potatoes with Kale and Leeks elevates the classic side dish to a whole new level. Made with fluffy russet potatoes, tender sautéed leeks, and nutritious kale, this recipe strikes the perfect balance between indulgence and wholesome goodness. Garlic-infused olive oil, rich butter, and a splash of heavy cream create a velvety texture, while the earthy greens add a delightful pop of color and nutrients. Ready in just 40 minutes, this dish is perfect for holidays, weeknight meals, or any time you want to add a touch of elegance to your table. Serve it alongside your favorite main course or enjoy it as a hearty vegetarian entrée—either way, it's a guaranteed crowd-pleaser! Keywords: creamy mashed potatoes, kale mashed potatoes, leek recipes, comforting side dishes.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 medium Leeks
- 3 cups Kale
- 4 tablespoons Unsalted butter
- 0.5 cups Heavy cream
- 2 cloves Garlic
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 8 cups Water
Instructions
Peel the potatoes and cut them into quarters. Rinse under cold water and set aside.
Trim the green tops and root ends from the leeks, leaving only the light green and white parts. Slice thinly and rinse thoroughly to remove any dirt.
Heat the olive oil in a medium skillet over medium heat. Add the sliced leeks and sauté for 5-7 minutes until softened. Mince the garlic and add it to the skillet, cooking for 1 additional minute until fragrant.
Wash the kale, remove the tough stems, and chop roughly. Add the kale to the skillet with the leeks and garlic, cooking for 3-4 minutes until wilted. Remove from heat and set aside.
In a large pot, add 8 cups of water and 1 teaspoon of salt. Bring to a boil and add the peeled and quartered potatoes. Cook for 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and return them to the pot. Add the butter and heavy cream, mashing the potatoes until smooth and creamy.
Fold the sautéed kale and leeks into the mashed potatoes, stirring until evenly combined.
Season the mashed potatoes with black pepper and additional salt to taste, if needed.
Serve warm as a side dish or a main course, garnished with a drizzle of olive oil or an extra pat of butter if desired.
Nutrition Facts
Calories |
2264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.9 g | 133% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 2714 mg | 118% | |
| Total Carbohydrate | 297.6 g | 108% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 22.4 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 638 mg | 49% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 7438 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
