Kale & Olive Oil Vegan Mashed Potatoes Recipe
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.
- 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
- 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.
- 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.
- 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.
- 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.
