Kale & Olive Oil Vegan Mashed Potatoes Recipe

If you have been searching for a comforting side dish that is both wholesome and bursting with flavor, then you are going to love this Kale & Olive Oil Vegan Mashed Potatoes Recipe. This vibrant twist on classic mashed potatoes marries creamy Yukon Gold potatoes with hearty kale, fragrant rosemary, and a silky embrace of extra-virgin olive oil. It’s rustic, easy to prepare, and perfect for any occasion where you want to impress without hours in the kitchen. With every bite, you’ll find the bright freshness of sautéed scallions and the subtle kick of garlic creating an irresistible harmony that will quickly make this your go-to vegan mash.

Ingredients You’ll Need

Simple ingredients often make the biggest impact, and this recipe proves it beautifully. Each element plays a vital role in balancing texture, flavor, and color, coming together to create a dish that is both nourishing and exciting.

• Yellow potatoes (2 pounds): Opt for Yukon Gold for their natural buttery texture that mashes smoothly without becoming gluey.
• Garlic cloves (4): Adds a warm, aromatic depth that elevates the entire dish.
• Extra-virgin olive oil (⅓ cup plus more for drizzling): Adds silkiness and a rich, fruity note essential in vegan mashed potatoes.
• Chopped scallions (¼ cup): Provides a mild onion flavor and a welcome crunchy freshness when cooked just right.
• Finely chopped kale (4 cups): Brings earthiness, vibrant green color, and nutrition, perfectly balancing the creamy potatoes.
• Minced fresh rosemary (2 tablespoons): A fragrant herbal touch that brightens and complements the savory flavors.
• Sea salt and freshly ground black pepper: Fundamental seasonings to highlight all the ingredients’ natural tastes.
• Red pepper flakes (optional): For those who love a gentle heat that enlivens every spoonful.

How to Make Kale & Olive Oil Vegan Mashed Potatoes Recipe

Step 1: Boil the Potatoes and Garlic

Begin by placing the unpeeled, chopped potatoes and whole garlic cloves into a large pot. Add about a teaspoon of salt and cover the potatoes with water by an inch. Bring this to a boil and cook until the potatoes are fork tender, usually about 15 minutes. This process cooks the potatoes just enough to keep bits of texture while softening the garlic into a mellow sweetness that will fuse beautifully in the mash.

Step 2: Sauté the Kale and Scallions

While the potatoes cook, heat half a teaspoon of olive oil in a medium skillet over medium heat. Toss in the chopped scallions and kale, sautéing just until the kale wilts down and the scallions soften. This step brightens the leafy greens and releases their flavors, creating a fresh and slightly crisp counterpoint to the creamy potatoes.

Step 3: Mash and Combine

Drain the cooked potatoes and garlic, reserving a cup of the cooking liquid to keep things moist and creamy. Using a potato masher, coarsely mash the potatoes and garlic together — the rustic texture here is key for that homemade feel. Fold in the olive oil, some of the reserved cooking liquid, wilted kale and scallions, fresh rosemary, and seasonings. Keep mixing until the consistency is creamy but not overly smooth, adding more cooking liquid and olive oil if you want it silkier. Lastly, adjust salt and add a pinch of red pepper flakes for a subtle zing that really wakes up the whole dish.

How to Serve Kale & Olive Oil Vegan Mashed Potatoes Recipe

Garnishes

Sprinkle fresh rosemary leaves, a drizzle of good quality olive oil, or even a handful of toasted pine nuts on top to elevate presentation and add a delightful texture contrast.

Side Dishes

This vegan mash pairs flawlessly with roasted vegetables, grilled tofu, or even a hearty lentil stew. Its savory depth can also complement simple salads or vegan sausages for a comforting, balanced meal.

Creative Ways to Present

For a fun twist, spoon the mashed potatoes into individual ramekins or hollow out baked potatoes and fill them with this kale-infused mash. Adding a swirl of balsamic glaze or a sprinkle of nutritional yeast can turn this humble side into a conversation starter.

Make Ahead and Storage

Storing Leftovers

Place any leftover Kale & Olive Oil Vegan Mashed Potatoes Recipe in an airtight container and refrigerate. It will stay fresh for up to 3 days, perfect for busy weeknights when a quick meal is needed.

Freezing

You can freeze leftover mashed potatoes by transferring them into freezer-safe containers. They will keep well for up to 2 months. Be sure to thaw slowly in the refrigerator before reheating to maintain texture.

Reheating

Reheat gently on the stovetop over low heat or in the microwave, adding a splash of olive oil or reserved potato water to restore creaminess. Stir frequently to heat evenly and prevent drying out.

FAQs

Can I use other greens instead of kale?

Absolutely! Swiss chard, spinach, or collard greens all work wonderfully in this recipe. Just adjust the cooking time to ensure they’re tender but not overcooked.

Is it necessary to leave the potato skins on?

Leaving the skins on adds rustic texture and extra nutrients. However, if you prefer a smoother mash, you can peel the potatoes before cooking.

What kind of olive oil should I use?

Extra-virgin olive oil is best for its rich flavor and silky texture. It really shines in this vegan mashed potatoes recipe, bringing vibrant fruitiness and depth.

Can I make this recipe oil-free?

While olive oil is central to the flavor and texture, you could substitute with vegetable broth for a lower-fat version, but expect a less creamy result.

How spicy are the red pepper flakes?

Red pepper flakes add just a gentle warmth, but you can easily omit them if you prefer a completely mild version of the Kale & Olive Oil Vegan Mashed Potatoes Recipe.

Final Thoughts

If you want a side dish that feels like a warm hug and happens to be vegan and packed with wholesome ingredients, this Kale & Olive Oil Vegan Mashed Potatoes Recipe is one to try tonight. It’s simple, satisfying, and sure to become a favorite in your kitchen—trust me, the family and guests will keep asking for more.

Kale & Olive Oil Vegan Mashed Potatoes Recipe

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These rustic vegan mashed potatoes are a creamy, flavorful side dish perfect for holidays or any meal. Made with unpeeled yellow potatoes, infused with garlic, fresh rosemary, sautéed scallions and kale, and rich extra-virgin olive oil, this recipe delivers a hearty and wholesome twist on classic mashed potatoes without any dairy.

• Author: Paula
• Prep Time: 5 mins
• Cook Time: 15 mins
• Total Time: 20 mins
• Yield: 4 to 6 servings
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Potatoes and Garlic

• 2 pounds unpeeled yellow potatoes (or Yukon Gold), cut into 1 inch pieces
• 4 garlic cloves, peeled

Vegetables and Herbs

• ¼ cup chopped scallions
• 4 cups finely chopped kale (about 1 small bunch)
• 2 tablespoons minced fresh rosemary

Oils and Seasoning

• ⅓ cup extra-virgin olive oil, plus more for drizzling
• Sea salt to taste (about 1 to 1½ teaspoons total)
• Freshly ground black pepper to taste
• Pinches of red pepper flakes (optional)

Instructions

1. Boil the Potatoes and Garlic: Place the cut potatoes, peeled garlic cloves, and 1 teaspoon of salt in a large pot. Fill the pot with enough water to cover the potatoes by about 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, approximately 15 minutes. Drain the potatoes, reserving 1 cup of the cooking liquid for later use.
2. Sauté the Scallions and Kale: Heat ½ teaspoon of olive oil in a medium skillet over medium heat. Add the chopped scallions and kale to the skillet and cook, stirring occasionally, until the greens have wilted, which takes about 1 to 2 minutes. Remove from heat and set aside.
3. Mash and Combine Ingredients: Using a potato masher, coarsely mash the drained potatoes and garlic in a large bowl. Add ⅓ cup of extra-virgin olive oil, ½ cup of the reserved potato cooking liquid, the sautéed scallions and kale, minced rosemary, ½ teaspoon of salt, and freshly ground black pepper. Use a rubber spatula to gently fold the ingredients until the mixture is creamy and well combined. If the mash is too thick, add up to an additional ½ cup of the reserved cooking liquid and drizzle more olive oil as desired for a richer texture. Adjust seasoning by adding up to another ½ teaspoon of salt and optional pinches of red pepper flakes for a subtle kick.
4. Serve: Serve the vegan mashed potatoes hot as a flavorful side dish to complement your main course.

Notes

• Using unpeeled potatoes adds fiber and nutrients as well as texture to the mash.
• Reserve the cooking water to adjust the consistency of the mashed potatoes without thinning them out with plain water.
• Feel free to substitute fresh herbs if rosemary is unavailable, such as thyme or sage for a different twist.
• Red pepper flakes are optional but add a nice subtle heat that complements the richness of the olive oil.
• For a richer flavor, additional drizzles of olive oil can be added when folding the mash to suit your preference.
• This recipe serves 4 to 6 people as a side dish.