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.
- 6-8 Russet potatoes (peeled and cut into 1 inch pieces)
- 1 1/2 cup macadamia nut milk or preferred nut milk
- 1 tsp vegan butter or preffered type
- 3 cups fresh kale (chopped)
- 1/2 sea salt (or more to taste)
- water to cover
- pinch of nutmeg
- fresh cracked pepper to taste
Place potatoes in large pot and cover with enough cold water to boil with 1/2 tsp salt.
Allow to come to a boil on medium-high heat.
Cook until fork tender and remove from heat.
Remove potatoes from the water but keep the water in the pot.
Add the chopped kale and let sit in the warm water for 5 minutes.
Again, reserve the warm water that was used for boiling.
To a large blender add the potatoes, kale, nut milk and pulse blend. (You can also use a potato masher).
Add up to a ½ cup kale/potato water to the blender as needed, depending on desired consistency.
Season with nutmeg, salt and black pepper as desired.
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Original: March 12, 2019. Edited for content March 4, 2021.