loveandlemons5.0
Kale & Olive Oil Vegan Mashed Potatoes
These rustic vegan mashed potatoes are made with olive oil, rosemary, garlic, scallions, and kale. A delicious, easy vegetarian holiday side dish!
👥 6 Servings⏱️ Prep & Cook: 20 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
- ●spatula
📝 Preparation Steps
1
Place the potatoes, garlic, and 1 teaspoon salt in a large pot and fill with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until fork tender, about ⏱️ 15 minutes. Drain, reserving 1 cup of the cooking liquid.
2
Heat ½ teaspoon olive oil in a medium skillet. Add the scallions and kale, and cook until wilted, 1 to ⏱️ 2 minutes. Set aside.
3
Use a potato masher to coarsely mash the potatoes and garlic. Use a rubber spatula to fold in the ⅓ cup olive 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 additional drizzles of olive oil, if desired. Season to taste with up to ½ teaspoon more salt, and pinches of red pepper flakes, if desired. Serve hot.
Pinches of red pepper flakes (optional)
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