Thanksgiving is next week, but I’ve been eating mashed potatoes for a while now because blogging life means eating holiday recipes early! I first made these for a family dinner a few weeks ago and while I was in the kitchen mashing stuff in a bowl, my brother-in-law came over and asked “what’s in the mashed potatoes?” I said “potatoes”… and he said ” no, I mean, what’s the “potato”…is it cauliflower…is it parsnips? He knows me so well.
It dawned on me how rarely I make actual potatoes, but we’re changing that today – this Thanksgiving our potatoes are potatoes! We’re also adding a bunch of kale to them because, well… I’m still me.
These potatoes are not your creamy whipped cloud potato – if you’re craving that style of mash, go make this recipe. Today’s recipe is more of a rustic mash with garlic, scallions, and rosemary. The skins of the potatoes are left on which makes for a wonderful texture and also ease of cooking. This whole recipe comes together in about 20 minutes and requires no peeling.
There’s nearly a whole bunch of kale in this recipe, but no one will realize it, because it cooks down and mixes in to the potatoes so well.
Instead of butter or sour cream, I use good amount of olive oil, which adds such a delicious flavor and creamy texture. It also makes this recipe vegan without having to use any type of vegan butter substitute. I just love olive oil so much.
mmm… look at all of that kale!