When you think of a quintessential side dish during the holidays, I bet you think of mashed potatoes.
We might eat so many mashed potatoes between November and December that we fain disgust at the mention of their name after Christmas. We still eat them though, because we love them. As much as our moms I’m willing to bet.
My memories of mashed potatoes start with my mom, she makes the best mashed potatoes.
I followed in her steps because I make a pretty mean mashed potato too. Jeremy recently claimed that these are the BEST mashed potatoes he’s ever had. Why thank you!
They are fairly straight-forward to make from boiling the potatoes to mashing by hand. I used a nut/seed mixture blended with a little garlic powder, salt and broth from the potato cooking to replace the need for butter or milk.
The apple cider vinegar adds a perfect tartness that goes well with barely cooked kale and mashed potatoes. It takes me back to Ireland and all the Tayto crisp eating we did once upon a time.
The potatoes are cooked in water with the addition of garlic powder and dried minced onion. You can then use the resulting broth to help achieve the perfect mashed consistency.
In just a few minutes with a hand masher the potatoes and kale are transformed into a warm and delicious side.
Alternatively you can toss the kale into the boiling potatoes during the last 5 minutes of cooking. The green will be a richer color but still vibrant.
Vinegar and Kale Mashed Potatoes
These beautiful and savory potatoes can be made ahead of time and heated in the oven on 350F for 20-25 minutes before serving. This will also add a delicious crispy coating on top. Enjoy!
- 8 cups chopped baking potatoes (approximately 4 large potatoes - 1192 grams)
- 1 teaspoon minced onion (dried)
- 1 teaspoon garlic powder
- 8 cups de-stemmed chopped kale (4.35 ounces)
- 1/4 cup sesame, sunflower seeds or pine nuts
- 3/4 cup reserved 'broth' from the cooked potatoes
- 1/2 - 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 3 tablespoons apple cider vinegar
- 1/4 teaspoon ground black pepper
- Fill a large sauce pan with water, minced onion, garlic powder and bring to a boil. Add potatoes (carefully) and cook for 15-20 minutes - until fork tender. Remove 1 cup of potato broth and set aside. Drain potatoes into a colander.
- Place kale in the sauce pan and top with drained potatoes. The heat from the potatoes will help soften the kale.
- In a small personal blender cup, blend seeds/nuts, 3/4 cup broth, salt, and garlic powder.
- Add the above mixture to the potatoes and kale along with the apple cider vinegar and black pepper.
- Mash with a potato masher until smooth or the desired texture is achieved. Add remaining broth if needed.
I’ve made these several times over the last year and they are loved by all. They first appeared at our 2012 Thanksgiving table as an alternative to J’s potatoes with butter and milk – they quickly disappeared. 🙂
Thanks for reading! and stay tuned for even more Thanksgiving ideas over the next few days. xo
Eating a bowl right now – delicious! I got a sense of horseradish from the apple cider vinegar which tastes lovely! thx for sharing recipes. 🙂
That’s awesome Sophie! Thank you for writing back and letting me know they were delicious! xo