These rustic vegan mashed potatoes are made with olive oil, rosemary, garlic, scallions, and kale. A delicious, easy vegetarian holiday side dish!





Thanksgiving is next week, but I’ve been eating mashed potatoes for a while now because blogging life means eating holiday recipes early! I first made these vegan mashed potatoes for a family dinner a few weeks ago and while I was in the kitchen mashing stuff in a bowl, my brother-in-law came over and asked “what’s in the mashed potatoes?” I said “potatoes”… and he said ” no, I mean, what’s the “potato”…is it cauliflower…is it parsnips? He knows me so well.

It dawned on me how rarely I make actual potatoes, but we’re changing that today – this Thanksgiving our potatoes are potatoes! We’re also adding a bunch of kale to them because, well… I’m still me.


Kale & Olive Oil Vegan Mashed Potatoes ingredients


These potatoes are not your creamy whipped cloud potato – if you’re craving that style of mash, go make this recipe. Today’s recipe is more of a rustic mash with garlic, scallions, and rosemary. The skins of the potatoes are left on which makes for a wonderful texture and also ease of cooking. This whole recipe comes together in about 20 minutes and requires no peeling.

There’s nearly a whole bunch of kale in this recipe, but no one will realize it, because it cooks down and mixes in to the potatoes so well.


Kale & Olive Oil Vegan Mashed Potatoes




Kale & Olive Oil Vegan Mashed Potatoes


Instead of butter or sour cream, I use good amount of olive oil, which adds such a delicious flavor and creamy texture. It also makes this recipe vegan without having to use any type of vegan butter substitute. I just love olive oil so much.


Kale & Olive Oil Vegan Mashed Potatoes




Kale & Olive Oil Vegan Mashed Potatoes


mmm… look at all of that kale!


Kale & Olive Oil Vegan Mashed Potatoes


For more holiday recipes, check out the holiday section of our recipe index!

Kale & Olive Oil Vegan Mashed Potatoes

 

  • 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)
  1. 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.
  2. Heat ½ teaspoon olive oil in a medium skillet. Add the scallions and kale, and cook until wilted, 1 to 2 minutes. Set aside.
  3. 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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