Mel C.’s Kale Mashed Potatoes

Give your classic mashed potatoes a nutrient-packed upgrade with this kale mashed potato recipe! By blending creamy potatoes with tender kale, you’re adding a dose of fiber, vitamins, and antioxidants to a comforting favorite. This dish includes dairy for that rich, velvety texture, but when you choose grass-fed, full-fat, high-quality dairy products, it can absolutely fit into your healthy lifestyle. Perfect as a versatile side for weeknight dinners or a special holiday dish, these kale mashed potatoes let you enjoy indulgence and nourishment in every bite!

Ingredients:

6-8 russet potatoes, peeled and diced

1-2 bunches of kale, cut leafy greens off stem

2 garlic cloves, peeled and sliced (not minced)

1/2 stick of grass-fed butter

1/2 cup of grass-fed, full-fat sour cream

1/8 cup of unsweetened almond milk 

1-2 teaspoons extra-virgin olive oil 

Himalayan pink salt & black pepper, to taste

Instructions:

Preheat the oven to 350 degrees F. Prepare a large baking sheet with parchment paper.

In a large pot, boil and cook the potatoes with the peeled and sliced garlic until fork tender, about 10-15 minutes.

While the potatoes cook, prepare the kale. Toss the kale in the olive oil, then spread out on the baking sheet. Bake until the kale is slightly crispy, about 8-10 minutes depending on your altitude. Set aside. 

When the potatoes and garlic are done cooking, drain in a colander, then return to the pot. Mash the potatoes, butter, almond milk, and sour cream. Crumble the crispy kale on top. Add salt and pepper to taste.

Image provided by: charlesdeluvio