Mashed potatoes are a prime example of tasty “comfort food”. But the same things that make mashed potatoes delicious are the same things that make it a health challenge for many. So if you want to change things up, here’s a recipe for dairy free mashed potatoes recipes with kale that’s sure to please.
St. Patrick’s Day is coming up and it’s time to make something tasty. Of course Pinterest is inundated with “green recipes”. But, the truth is most of those recipes are filled with natural dyes and artificial stuff. Who wants to eat that?
Since you’re reading this recipe for dairy free mashed potatoes, I figure that you’re the kind of person that would also appreciate that the “green” in these potatoes are au natural.
Potatoes are a big part of Irish culture. As a result, there are a plethora of traditional St. Patrick’s Day potato recipes from which to choose — but let’s be clear; this isn’t one of them! What you’ll get in these delicious kale mashed potatoes is a hearty and crowd-pleasing recipe that you can eat all year-round.
Kale is a great source of vitamin K. It’s also packed with vitamin A, is an excellent source of vitamin C, is cancer fighting and lowers the risk of heart disease. But, just don’t think that you’re just getting health benefits though, this recipe for kale mashed potatoes are delicious too.
Not to mention, they’re really easy to make, nutrition-packed, milk-free and creamy.
I’ve usually use Russet or a combination of Russet and Yukon Gold potatoes for this recipe. Play around with different types and/or use what you have. The starchiness of the Russet potatoes give these a nice creamy flavor.
I also hopped at the chance to use macadamia nut milk in these mashed potatoes. I find that they give these dairy free mashed potatoes a creamier texture too.
So here you go, try this recipe for dairy free kale mashed potatoes and see what you think.
How to Store Your Dairy Free Mashed Potatoes
Use a glass stackable container and store it in the refrigerator for 2-3 days and you’re done.
- 6 Russet potatoes (peeled and cut into 1 inch cubes)
- 1/2 cup macadamia nut milk or preferred nut milk
- 1 tbsp ghee or good olive oil
- 3 cups fresh kale (rinsed and chopped)
- 3 tsp salt
- water to cover
- pinch of nutmeg
- fresh cracked pepper to taste
- Place cubed potatoes in a large pot with just enough water to cover.
- Add 1 tsp salt.
- Allow to come to a boil on medium high heat.
- Cook until fork tender.
- Remove the potatoes from the water using a slotted spoon, but reserve the water in the pot.
- To the water, add chopped kale and whole garlic for 5 minutes.
- Remove from water using a slotted spoon, but reserve the remaining water.
- Add kale and garlic to a high speed blender.
- Use just enough water from the pot to blend the kale and garlic.
- Be careful not to water it down.
- Begin warming milk on medium low setting.
- While the milk is warming, in a large bowl, use a potato masher or ricer to mash the potatoes.
- Once mashed, add kale mixture and remaining salt.
- Slowly stir in warmed milk a little at a time until you’ve reached your desired consistency.
- Add a pinch of nutmeg, cracked pepper and ghee to finish.
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Original: March 12, 2019. Edited for content March 4, 2021.