Needing a vegan Thanksgiving side dish? Check out this recipe twist on a Thanksgiving classic- mashed potatoes.
Did you know potatoes are a great source of potassium and fiber? Potassium is an electrolyte that helps maintain your body’s fluid and blood volume. Having adequate potassium in your diet can decrease your blood pressure and decrease your risk for heart disease.
Fiber is important to keeping your gut healthy and can decrease your cholesterol.
Vegan Kale Mashed Potatoes
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Serves: 8
- Cooking Time: 15 minutes
- 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)
- 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.
- Heat ½ teaspoon olive oil in a medium skillet. Add the scallions and kale, and cook until wilted, 1 to 2 minutes. Set aside.
- 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.
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