Mashed Potatoes with Kale Really
Creamy, comforting, and packed with vibrant greens, "Mashed Potatoes with Kale Really" takes the classic mashed potatoes to the next level with the addition of hearty, sautéed kale and a hint of garlic. This simple yet flavorful recipe combines fluffy Russet potatoes with rich butter, whole milk, and tender kale for a side dish that’s as nutritious as it is delicious. The optional Parmesan cheese adds a touch of savory decadence, while the garlic-infused olive oil elevates the flavor profile. Ready in just 40 minutes and perfect for serving six, this recipe is ideal for weeknight dinners or holiday feasts. Whether paired with roasted meats or a vegetarian centerpiece, these kale-infused mashed potatoes are sure to become a crowd-pleaser.
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 4 tablespoons Unsalted butter
- 1 cup Whole milk
- 4 cups Fresh kale
- 3 cloves Garlic
- 1 tablespoon Olive oil
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 cup Parmesan cheese (optional)
Instructions
Peel the potatoes and cut them into 2-inch chunks. Rinse under cold water to remove excess starch.
Place the potato chunks in a large pot and cover with water. Add 1 teaspoon of salt to the water.
Bring the pot to a boil over medium-high heat. Reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes.
While the potatoes are cooking, prepare the kale. Rinse the kale leaves, remove the tough stems, and roughly chop the leaves.
Mince the garlic cloves and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the chopped kale to the skillet and cook, stirring frequently, until wilted and tender, about 5 minutes. Remove from heat and set aside.
Drain the cooked potatoes and return them to the pot. Allow them to sit for 1-2 minutes to steam dry.
Add the butter to the potatoes and mash using a potato masher or a ricer until smooth.
Gradually add the milk while mashing, mixing until you reach your desired creamy consistency.
Fold in the sautéed kale and mix until evenly distributed throughout the mashed potatoes.
Season with the remaining 0.5 teaspoon of salt and 0.5 teaspoon of black pepper, adjusting to taste.
If desired, stir in the Parmesan cheese for an extra layer of flavor.
Serve the mashed potatoes warm as a side dish and enjoy!
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 4744 mg | 206% | |
| Total Carbohydrate | 235.5 g | 86% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 24.5 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1869 mg | 144% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 6498 mg | 138% | |
*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.
