If you think mashed potatoes are just plain and simple, wait until you try this Kale Mashed Potatoes Recipe that completely changes the game. I absolutely love how the tender kale adds a fresh, earthy depth and a lovely splash of color to the creamy potatoes — it feels cozy and healthy all at once. When I first tried this, it quickly became a family favorite that I bring back for almost every holiday dinner or Sunday supper. Stick around, and I’ll walk you through everything you need to make this fan-freaking-tastic side dish that you’ll be bragging about for weeks.
Why You’ll Love This Recipe
- Comforting and Nutritious: Combining creamy mashed potatoes with nutrient-rich kale makes this dish both hearty and healthy.
- Easy to Make: Simple steps and common ingredients mean you can whip this up any day of the week without stress.
- Versatile Flavors: The blend of cream cheese, sour cream, and garlic elevates the classic mash with a luscious tang and depth.
- Family Favorite: My crew goes crazy for this twist on mashed potatoes, and I bet yours will too!
Ingredients You’ll Need
These ingredients play beautifully together to create a rich, creamy, and vibrant mash. A key tip: make sure to use a good starchy potato like Russets; they mash up fluffy and soak up the creamy additions perfectly.
- Russet potatoes: Their high starch content makes for silky, fluffy mashed potatoes.
- Fine sea salt: Using fine sea salt ensures even seasoning without the grit—taste as you go!
- Unsalted butter: Divided to get a lovely buttery flavor both in the cooking and on top.
- Kale (preferably Tuscan/Lacinato): This variety has a tender leaf that’s perfect for cooking down without getting bitter.
- Garlic: A small amount adds the perfect fragrant kick without overpowering the other flavors.
- Cream cheese: This adds a rich tang and super creamy texture that you’ll love.
- Sour cream: Adds a mild tang and extra moisture; it keeps the mash luscious and smooth.
- Green onion: Fresh and crisp, it brightens up the entire dish.
Variations
One of the things I love about this Kale Mashed Potatoes Recipe is how easy it is to make your own twist on it. Feel free to swap in whatever greens you prefer or adjust the creaminess to suit your taste — the foundation is foolproof.
- Swap the greens: I once used chard instead of kale, and it was just as delicious—so tender and flavorful!
- Dairy-free version: If you want to keep it vegan, sauté the kale in olive oil and fold in vegan sour cream instead of dairy.
- Extra garlicky: For garlic lovers, add roasted garlic or more minced garlic for a deeper flavor.
- Cheesy boost: Mix in grated Parmesan or sharp cheddar for a cheesy, comforting vibe.
How to Make Kale Mashed Potatoes Recipe
Step 1: Prep the Cream Cheese and Potatoes
First things first: take the cream cheese out of the fridge so it can soften a bit—that helps it blend seamlessly later on. Then, peel and cut the Russet potatoes into even, about 2-inch chunks. The uniform size ensures they cook evenly. I usually make sure my pot is big enough so the potatoes have room to cook without overcrowding.
Step 2: Boil the Potatoes Perfectly
Place the cut potatoes in a large pot, sprinkle with 1 teaspoon of salt, and cover with cold water by about 1 to 2 inches. Bring it to a boil over high heat, then lower the heat to keep it at a gentle boil, watching carefully to prevent spills. After around 10 to 15 minutes, test them with a fork—it should slide in easily but the potato shouldn’t be falling apart. That balance makes for the best texture in mashed potatoes.
Step 3: Cook the Kale with Garlic
Drain the potatoes well and pop the empty pot back on medium-high heat. Toss in 1 tablespoon of butter and melt it, then add the chopped kale. Stir it often for 2 to 4 minutes until the kale wilts down to a deep, vibrant green. Just before you’re done, add the minced garlic and cook for about 30 seconds to a minute—this releases those yummy garlicky aromas without burning it.
Step 4: Mash Everything Together
Once the kale is ready, return the drained potatoes to the pot and start mashing them with the kale. I like mine a bit chunky for texture, but go as smooth as you like. Then add the softened cream cheese, sour cream, remaining butter, and the last teaspoon of salt. Mash or stir it together until mostly combined, then fold in 2 tablespoons of sliced green onions for a fresh bite.
Step 5: Serve and Garnish
Transfer those lovely kale mashed potatoes to your serving bowl, top with a couple pats of butter, and sprinkle the remaining green onions on top. Serve immediately while warm—trust me, the buttery melt on top is irresistible.
Pro Tips for Making Kale Mashed Potatoes Recipe
- Softening Cream Cheese: Letting it come to room temp really helps it blend smoothly without lumps.
- Potato Chunk Size: Cutting the potatoes uniformly ensures even cooking, so no crunchy bits in your mash!
- Don’t Overcook Kale: Cook just until wilted—it keeps its bright flavor and avoids bitterness.
- Season Gradually: Add salt in stages and taste frequently to avoid over-salting.
How to Serve Kale Mashed Potatoes Recipe
Garnishes
Personally, I love topping these mashed potatoes with extra pats of butter that gently melt over the warm surface. A sprinkle of fresh chopped chives or green onions adds a bit of color and crunch, and for special occasions, a light dusting of smoked paprika or crispy shallots gives a nice touch.
Side Dishes
Because this Kale Mashed Potatoes Recipe has such rich and creamy flavors, I like pairing it with roasted chicken or pork tenderloin, but it also stands up beautifully alongside hearty stews or grilled salmon. For a veggie-packed meal, serve it with roasted carrots and a crisp green salad.
Creative Ways to Present
One festive idea I tried was piping the mashed potatoes into individual ramekins and topping with a sprinkle of Parmesan and a few kale chips for crunch. It’s eye-catching when you want to impress guests but still keep things homey and approachable.
Make Ahead and Storage
Storing Leftovers
I store leftover kale mashed potatoes in an airtight container in the fridge, and they stay creamy and tasty for up to 3 days. When I reheat, I add a splash of milk or cream to loosen them back up and stir gently to restore that fluffy texture.
Freezing
I’ve had good success freezing this dish in portion-sized containers. Just thaw in the fridge overnight, then warm gently on the stove or in the microwave, adding a bit of butter or cream to refresh the creamy feel.
Reheating
To reheat, gently warm the mash in a saucepan over low heat, stirring regularly. Adding a splash of milk or cream helps prevent dryness and keeps that silky texture just like freshly made.
FAQs
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Can I use other greens instead of kale in this recipe?
Absolutely! I’ve swapped kale for chard, collard greens, and even cabbage with excellent results. Just cook the greens until tender and adjust the seasoning as needed. Each green will add its unique flavor profile, so experiment and find your favorite!
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How do I make this kale mashed potatoes recipe vegan?
To make it vegan, sauté the kale in olive oil instead of butter, and replace the cream cheese and sour cream with about 1 to 1½ cups of your favorite vegan sour cream or cashew cream. Skip the butter or use a vegan butter substitute to keep that creamy texture.
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What’s the best way to store leftover kale mashed potatoes?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a little milk or cream to bring back the creamy texture and warm slowly on the stovetop or microwave, stirring frequently.
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Can I prepare this recipe ahead of time?
Yes! You can make the kale mashed potatoes a few hours or even a day ahead. Keep it covered in the fridge and gently reheat before serving, adding some extra butter or cream to refresh the creaminess.
Final Thoughts
This Kale Mashed Potatoes Recipe holds a special place in my heart because it transforms a classic comfort food into something vibrant and nutritious without losing that indulgent feeling we all crave now and then. I’m excited for you to try it and see how effortlessly it becomes a staple in your kitchen too. You’re going to enjoy the creamy texture, the leafy green pop, and the way your family lights up when you put this dish on the table. Happy cooking!
Print
Kale Mashed Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
- Diet: Vegetarian
Description
This Kale Colcannon recipe is a delicious twist on traditional Irish mashed potatoes, featuring tender Russet potatoes blended with sautéed Tuscan kale, creamy cream cheese, and sour cream. The dish is seasoned with garlic, green onions, and sea salt, offering a comforting and flavorful side perfect for any meal.
Ingredients
Potatoes and Seasoning
- 3 pounds Russet potatoes, peeled
- 2 teaspoons fine sea salt, divided
- 2 tablespoons unsalted butter, divided, plus more for garnish
Greens and Aromatics
- 1 large bunch kale, preferably Tuscan/Lacinato, ribs removed and chopped into small, bite-sized pieces (3 to 4 cups)
- 1 medium clove garlic, pressed or minced
Dairy
- 8 ounces cream cheese, softened
- 4 ounces (1/2 cup) sour cream
Garnishes
- 3 tablespoons thinly sliced green onion, divided
Instructions
- Prep the Cream Cheese and Potatoes: Remove the cream cheese from the refrigerator to allow it to warm up to room temperature while you prepare the potatoes. Peel and cut the Russet potatoes into even chunks about 2 inches in size.
- Boil the Potatoes: Place the potato chunks in a large Dutch oven or soup pot. Add 1 teaspoon of fine sea salt and cover the potatoes with water by 1 to 2 inches. Bring to a boil over high heat, then reduce heat as necessary to prevent boiling over. Cook until potatoes can be easily pierced with a fork, about 10 to 15 minutes.
- Drain the Potatoes: Carefully drain all water using a colander and leave the potatoes to drain while you cook the kale.
- Sauté the Kale: Return the empty pot to the stove over medium-high heat. Add 1 tablespoon of butter and let it melt. Add the chopped kale and cook, stirring frequently, for 2 to 4 minutes until wilted and dark green. Add the pressed garlic and sauté until fragrant, about 30 seconds to 1 minute.
- Mash Potatoes and Kale: Remove the pot from heat and return the drained potatoes to the pot. Mash together until you reach desired consistency—some prefer chunky, others smooth.
- Add Creamy Ingredients and Seasoning: Stir in the softened cream cheese, sour cream, remaining 1 tablespoon of butter, and 1 teaspoon salt. Mash and mix until mostly combined.
- Finish with Green Onions: Add 2 tablespoons of the sliced green onions and stir to combine evenly throughout the mixture.
- Serve: Transfer the colcannon to a serving bowl. Garnish with pats of butter and the remaining tablespoon of green onions. Serve warm for best flavor.
Notes
- Salt note: If substituting regular table salt for fine sea salt, use less initially and adjust to taste.
- Variation: Substitute kale with chard, collard greens, or cabbage for different flavors and textures.
- Dairy-free/vegan option: Cook the kale in olive oil and replace cream cheese and sour cream with 1 to 1½ cups vegan sour cream. Skip extra butter.
Nutrition
- Serving Size: 1/8 recipe (~200g)
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg
