My favorite mashed potato recipe - creamy mashed potatoes flecked with finely chopped greens and garlic. Adding a green like kale, and golden threads of drizzled olive oil is a great way to add color and nutritional umph to America's favorite starch-packed side dish.
1 small carrot, peeled, diced. 1 large bay leaf. 1 large onion, chopped. 1 large bunch kale, rinsed, coarsely chopped (about 8 cups) 4 pounds russet potatoes, peeled, cut into 1-inch pieces.
How do you make mashed potatoes with kale?
Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and mash the potatoes until smooth using a potato masher. For the kale: Heat the oil in a large skillet over medium-high heat. Add the onion, salt and pepper. Cook until translucent, about 6 minutes.
How do you make potato and Kale gratin?
Preheat oven to 400 degrees. Prepare a casserole dish by greasing with non-stick cooking spray. Set aside. In a large skillet, add the olive oil, potatoes, onions, salt, and pepper. Over medium-high heat, saute the potatoes until slightly browned. Add the kale and water. Stir to combine.
How to make vegan olive oil mashed potatoes?
Instructions Place the potatoes, garlic, and 1 teaspoon salt in a large pot and fill with enough water to cover the potatoes by 1 inch. Heat ½ teaspoon olive oil in a medium skillet. Use a potato masher to coarsely mash the potatoes and garlic.
Olive Oil Mashed Potatoes and Kale Recipe
Nestle the potatoes in the liquid and top with the kale. 2. Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). Transfer the potatoes to a medium bowl. Add the milk, oil, and ½ teaspoon each salt and pepper to the bowl and mash. 3.
In a skillet over medium heat, saute garlic and kale in a little olive oil. Season with sea salt and pepper. Once kale is wilted, add mashed cauliflower and fold into combine.
Add kale, salt, pepper half of the feta cheese and the broth. Stir and heat through. Crumble the remaining feta cheese over the veggies just before serving. Kale & Olive Oil Mashed Potatoes. 3 pounds potatoes, peeled and cut into large chunks sea salt 4 tablespoons extra virgin olive oil 4 cloves garlic, minced
1 bunch black kale (about 1/2 pound), stemmed, leaves washed in 2 changes water: Salt: 2 tablespoons plus 1 teaspoon extra virgin olive oil: 1 1/2 pounds potatoes, such as yellow potatoes or Yukon golds, cut in small dice (about 1/2 inch) 2 shallots, minced: 1 teaspoon nigella seeds: Freshly ground pepper
Romesco Chicken with Kale Mashed Potatoes Recipe. Serves 4ish. Ingredients. Kale Mashed Potatoes: 1 ½ lb Yukon gold or other waxy potato, halved or quartered if large. 1 bunch kale, thick stems removed, roughly chopped. ½ cup chicken broth. ¼ cup plain full fat yogurt or sour cream . Salt and black pepper to taste. Romesco chicken:
Kale & Olive Oil Vegan Mashed Potatoes Recipe
4.) Drain potatoes (a little leftover water is actually good). Add olive oil and the last 1/2 teaspoon of salt. Mash to desired consistency. 5.) Stir in kale ribbons. Let stand for a few minutes to let the kale soften. Serve warm with a drizzle of olive oil and a sprinkle of coarse salt on top.
In a large skillet, heat the olive oil and add the onion. Sauté over medium-high heat, stirring, until onion just begins to brown. Add kale, tossing it about until it all wilts. Reduce heat to medium and stir-fry kale for 5 minutes. Add the potatoes and cook until they are heated through. Season to taste and serve.
Nestle the potatoes in the liquid and top with the kale. Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4 to 5 hours. Transfer the potatoes to a medium bowl. Add the milk, olive oil, and 1/2 teaspoon each salt and pepper to the bowl and mash. Serve the stew topped with the mashed potatoes.
DIRECTIONS. cube and boil potatoes (with skins) in lightly salted water. strain, reserve 1 cup water. sautee garlic and leek in 2 Tbs oil until translucent. add kale, sautee until wilted. mash potatoes with reserved water, 2 remaining Tbs of oil. fold in sauteed veggies. add salt and pepper to taste. Submit a Recipe Correction.
Directions. Pour enough cold water over the potatoes in a large saucepan to cover them by a few inches. Season the water with salt, and bring to a boil. Cook until the potatoes are tender but still hold their shape, 15 to 30 minutes, depending on the size and shape of the potatoes. Drain the potatoes, and let stand until cool enough to handle.
Kale and Olive Oil Mashed Potatoes
ADD sour cream and butter to potatoes; mash to desired consistency. Stir in cheese and kale. Stir in cheese and kale. Nutrition Information Per Serving: 180 calories, 11g total fat, 6g saturated fat, 30mg cholesterol, 240mg sodium, 17g carbohydrate, 2g dietary fiber, 1g sugars, 6g protein, 35%DV vitamin A, 20%DV vitamin C, 15%DV calcium, 6%DV iron.
Instructions. Place the chopped potatoes in a large saucepan, cover with water, and bring to a boil. Reduce the heat to medium-high, and simmer for 8 to 10 minutes until tender. Drain well. Add 1 tablespoon of the olive oil to the saucepan, and over medium heat, sauté the garlic for 2 to 3 minutes until just starting to brown.
Instructions. Chop your potatoes into quarters and drop into a saucepan with boiling water. Boil for 20 minutes, or until the potatoes are soft. Meanwhile, prepare the kale. Heat a little olive oil in a deep saucepan or wok, and then stir fry the kale for a couple of minutes until it just starts to soften.
4 Tuscan kale leaves (also called Lacinato or dinosaur kale), washed 2 large russet or idaho potatoes, peeled and cut into 1-inch chunks 2 large cloves garlic, peeled and cut into quarters
Full nutritional breakdown of the calories in Kale, Mushroom and Olive Oil Mashed Potatoes based on the calories and nutrition in each ingredient, including Red Potato, Extra Virgin Olive Oil, Kale, Cheese - PC Goat's Milk Feta, Onions, raw and the other ingredients in this recipe.
Olive Oil Mashed Potatoes with Kale & Herbs
Add to the potatoes, the 1/3 cup olive oil, the garlic oil and 3/4 cup of buttermilk, (or in my case, half of the buttermilk and half of the 1% milk). Using a potato masher, mash the potatoes together with the liquid ingredients until you get a smooth consistency. Add in the kale and the Parmesan cheese and mix and mash them all together.
In a large bowl, combine the drained potatoes, 2 tablespoons of the olive oil, 2 tablespoons of the non-dairy milk, and plenty of salt & pepper. Mash the potatoes with a masher until the potatoes have a mostly smooth texture and all ingredients are evenly mixed. Roughly chop the cooked kale and fold it into the potatoes. Set aside.
Cook 6 slices of bacon. Your kitchen is starting to smell good! Add chopped kale and onion to the frying pan, along with olive oil and cook until the kale is tender. Add bacon, kale and onion mixture into the potato pot and stir. Finally, make a well in the middle of the potatoes and pour in melted butter. GET THE RECIPE!
Drain the potatoes and kale in a colander and transfer to a large bowl. Add 1 tablespoon of the reserved cooking water and the olive oil and mash to a chunky texture. If the mash seems too dry, add more cooking water—the texture should be moist but not watery.
Add garlic and cook for 6 minutes. Add mushrooms, soy sauce and fish sauce. Cook for about 10 minutes, then add ¼ c. of water to deglaze the pan. Drain potatoes. Reduce heat to medium-low, then add milk and butter. Mash potatoes and fold in kale. Cover and remove from heat after 5 minutes.
Sauteed Potatoes with Kale Recipe
Ingredients. 3 tbsp olive oil. 24 oz red potatoes, cut in half and boiled in salted water until fork tender. salt & pepper, to taste. 2 tsp dried thyme. 6 chicken sausage links, 1" sliced. 1 onion, medium, thinly sliced. 6 garlic cloves, minced. 1 bunch curly kale, ribs removed and roughly chopped.
1 medium onion, chopped. 2 cups chopped fresh kale. 2 cups mashed potatoes. 6 ounces crumbled feta cheese. 1 large egg. salt and freshly ground pepper to taste. vegetable oil for frying. Place the matzo farfel in a bowl, cover with very hot water and let soak for a few minutes until soft. Drain the farfel and squeeze out as much water as possible.
Directions: 1. Preheat oven to 300. Line a large rimmed baking sheet with parchment paper or a silicone mat. 2. Remove leaves from the stems of the kale and roughly tear into large pieces. 3. Place kale in large bowl and massage in the oil until all the nooks and crannies are coated well.
Mashed Celery Root and Potatoes Recipe. These are like mashed potatoes, but celery root adds an earthy flavor. And just like mashed potatoes, this recipe invites variations. Throw in fresh herbs, such as minced chives or rosemary, use a good olive oil in place of the butter, or substitute buttermilk or sour cream for milk.
Nestle the potatoes in the liquid and top with the kale. Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). Transfer the potatoes to a medium bowl. Add the milk, oil, and ½ teaspoon each salt and pepper to the bowl and mash.
Olive Oil Mashed Potatoes
Remove the potatoes and garlic from the oven. Allow the potatoes to cool for about 10 minutes, until they can be handled. Raise the oven temperature to a broil. About 15 minutes before the potatoes and garlic are ready, bring a pot of water to boil with a steamer attachment. Steam the chopped kale till tender (about 3 minutes).
1.5 lb petit yellow potatoes, halved and boiled in salted water until fork tender. 1 medium sweet onion, thinly sliced. 2 handfuls of fresh kale, chopped with spine removed. 2 tsp minced garlic. 2 tbsp extra virgin olive oil. sea salt and pepper
DAIRY-FREE Mashed Potatoes. 5 medium all-purpose potatoes such as Yukon Gold. 1/4 cup olive oil. 1 small onion, chopped. 1 large clove garlic, chopped. 3 tablespoons lemon juice. 3 tablespoons chicken or vegetable stock. salt to taste. pinch or two of cayenne pepper. 3 tablespoons fresh bread crumbs. Preheat the oven to 400 degrees.