Kale & Olive Oil Vegan Mashed Potatoes
- Womenscorner Desk
- December 12, 2020
These rustic vegan mashed potatoes are made with olive oil, rosemary, garlic, scallions, and kale. A delicious, easy vegetarian holiday side dish!
Ingredients :
- 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)
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Method : Place the potatoes, garlic, and 1 teaspoon salt during a large pot and fill with enough water to hide the potatoes by 1 inch. bring back a boil and cook until fork tender, about quarter-hour . Drain, reserving 1 cup of the cooking liquid. Heat ½ teaspoon vegetable oil during a medium skillet. Add the scallions and kale, and cook until wilted, 1 to 2 minutes. Set aside. Use a potato masher to coarsely mash the potatoes and garlic. Use a rubber spatula to fold within the ⅓ cup vegetable 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 extra drizzles of vegetable oil , if desired. Season to taste with up to ½ teaspoon more salt, and pinches of red pepper flakes, if desired. Serve hot.
