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 vegan mashed potatoes for a family dinner a few weeks ago. 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.
What’s special about this mashed potatoes recipe?
These potatoes are not your creamy whipped cloud potato – if you’re craving that style of mash, go make this recipe. In contrast, today’s recipe is a rustic mash with garlic, scallions, and rosemary. The skins of the potatoes stay 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.
What’s more, there’s nearly a whole bunch of kale in this mashed potatoes recipe. No one will realize it, though, because it cooks down and mixes in to the potatoes so well.
Kale, scallions, garlic, and….olive oil!
Instead of butter or sour cream, I use good amount of olive oil, which adds a delicious flavor and creamy texture to this mashed potatoes recipe. 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!
For more holiday recipes, check out the holiday section of our recipe index!
- 2 pounds unpeeled yellow potatoes (or Yukon Gold), cut into 1 inch pieces
- 4 garlic cloves, peeled
- ⅓ cup extra-virgin olive oil, more for drizzling
- ¼ cup chopped scallions
- 4 cups finely chopped kale (1 small bunch)
- 2 tablespoons minced fresh rosemary
- Sea salt and freshly ground black pepper
- Pinches of red pepper flakes (optional)
- 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.
- Heat ½ teaspoon olive oil in a medium skillet. Add the scallions and kale, and cook until wilted, 1 to 2 minutes. Set aside.
- 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.