Kale Mashed Potatoes

I love mashed potatoes, but alone they are not always the healthiest. So, I thought I would try to make them a little healthier, by adding some kale.

They came creamy and delicious, and green (!) making it perfect for a fun St. Patrick’s Day dish. It is also very kid-friendly and a good way to sneak some healthy veggies into a fun food. Plus, they are vegan and gluten-free.
If you want to get creative, you can add in garlic, and/or a jalapeño pepper to give it a little kick. 

Kale Mashed Potatoes 
By Michelle Maskaly, The Adirondack Chick 
4 potatoes 
6 leaves of kale (stems removed ) 
1 cup almond milk
1/4 teaspoon sea salt 
1 tablespoon Earth Balance soy free spread 
Rinse the potatoes and chop into small pieces, keeping the skin on. Put in a pot and cover with water. Cover and bring to a boil. Uncover and cook until the potato pieces are soft. Drain and set aside. 
Rip the kale leaves into smaller pieces and pulsate through a food processor until the finely chopped. 

Add the potatoes, almond milk and butter and blend until smooth. Add the salt and blend again. 
Serve warm. 

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