Best Kale Mashed Potatoes Recipes

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MASHED POTATOES WITH KALE (COLCANNON)



Mashed Potatoes With Kale (Colcannon) image

Colcannon is one of the great signature dishes of Ireland. The most common version pairs cabbage with potatoes, but the dish is also made with kale, and that's the one I usually make. You can substitute extra virgin olive oil for the butter (in which case it will be more Mediterranean than Irish).

Provided by Martha Rose Shulman

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 7

2 pounds russet potatoes, scrubbed and peeled
Salt
1 pound (1 large bunch) kale, either curly or cavolo nero, ribs removed, leaves washed
1-1/4 cups low-fat milk
2 heaped tablespoons chopped scallions (about 3 scallions)
freshly ground pepper
2 tablespoons unsalted butter or extra virgin olive oil

Steps:

  • Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 to 45 minutes. Drain off the water, return the potatoes to the pan, cover tightly and let steam over very low heat for another 2 to 3 minutes. Remove from the heat and mash with a potato masher or a fork, through a food mill or in a standing mixer fitted with the paddle, while still hot.
  • While the potatoes are cooking bring a large pot of generously salted water to a boil and add the kale. Fill a bowl with ice and water. Cook the kale for 4 to 6 minutes (after the water returns to the boil), until the leaves are tender but still bright green. Transfer to the ice water, allow to cool for a couple of minutes, then drain and squeeze out excess water. Chop fine (you can use a food processor).
  • Towards the end of the potato cooking time, combine the milk and the scallions in a saucepan and bring to a simmer. Remove from the heat and let steep for a few minutes. Stir the chopped kale into the hot mashed potatoes and beat in the milk and butter or olive oil. The mixture should be fluffy (you can do this in an electric mixer fitted with the paddle). Add salt to taste and freshly ground pepper. Serve hot, right away, or keep warm in a double boiler: set the bowl in a saucepan filled one third of the way with water. Make sure the water doesn't touch the bottom of the bowl. Bring the water to a simmer. Stir the potato and kale mixture from time to time.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 5 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 663 milligrams, Sugar 5 grams, TransFat 0 grams

SIMPLE KALE & MASHED POTATOES



Simple Kale & Mashed Potatoes image

I really enjoy Kale with potatoes and decided to make a very simple version of it. It is quick to make and very flavorful. Use margarine instead of butter if you wish

Provided by Bergy

Categories     Potato

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 5

4 medium potatoes, peeled and cut into 2-inch chunks
1 1/2 cups kale, chopped fairly fine
2 tablespoons ricotta cheese or 2 tablespoons light sour cream
1 tablespoon butter
salt & pepper

Steps:

  • Cover the potatoes with water and bring to a boil, turn the heat to medium but keep the potatoes boiling.
  • Add kale to the boiling potatoes.
  • When potatoes are soft drain the potato kale mixture
  • Add ricotta and butter, salt and pepper to the drained potatoes and kale - mash coarsely.
  • Serve.

Nutrition Facts : Calories 286.5, Fat 5.6, SaturatedFat 3.4, Cholesterol 15.2, Sodium 73.5, Carbohydrate 53.3, Fiber 6.9, Sugar 2.2, Protein 8

MASHED POTATOES WITH KALE



Mashed Potatoes with Kale image

Provided by Marianne Mays

Categories     Milk/Cream     Potato     Side     Vegetarian     St. Patrick's Day     Kale     Winter     Bon Appétit     Ireland

Yield Serves 8

Number Of Ingredients 7

1 cup milk
8 tablespoons (1 stick) butter
1 small carrot, peeled, diced
1 large bay leaf
1 large onion, chopped
1 large bunch kale, rinsed, coarsely chopped (about 8 cups)
4 pounds russet potatoes, peeled, cut into 1-inch pieces

Steps:

  • Combine milk, 2 tablespoons butter, carrot and bay leaf in medium saucepan; bring to simmer. Remove from heat; let steep while preparing kale and potatoes.
  • Melt 1 tablespoon butter in large Dutch oven over medium heat. Add onion; sauté until light brown, about 8 minutes. Add kale; cover and cook until tender, stirring often, about 25 minutes.
  • Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return to same pot; mash with hand masher.
  • Add kale mixture to potatoes. Strain in enough milk to produce moist, fluffy potatoes. Season with salt and pepper.
  • Melt 5 tablespoons butter in small saucepan. Mound potatoes in large bowl. Using spoon, make well in top of potatoes. Pour butter into well. Serve hot.

MASHED POTATOES WITH KALE (COLCANNON)



Mashed Potatoes With Kale (Colcannon) image

Another in the New York Times' "Recipes for Health Series" by Martha Rose Shulman. This Irish dish is traditionally eaten around Halloween. This version used kale rather than the more common cabbage.

Provided by blucoat

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs russet potatoes, scrubbed and peeled
salt
1 lb kale, about 1 large bunch, with the ribs removed and the leaves washed
1 1/4 cups low-fat milk
2 tablespoons chopped scallions (about 3 scallions)
fresh ground pepper
2 tablespoons unsalted butter or 2 tablespoons extra virgin olive oil

Steps:

  • Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 to 45 minutes. Drain off the water, return the potatoes to the pan, cover tightly and let steam over very low heat for another 2 to 3 minutes. Remove from the heat and mash with a potato masher or a fork, through a food mill or in a standing mixer fitted with the paddle, while still hot.
  • While the potatoes are cooking bring a large pot of generously salted water to a boil and add the kale. Fill a bowl with ice and water. Cook the kale for 4 to 6 minutes (after the water returns to the boil), until the leaves are tender but still bright green. Transfer to the ice water, allow to cool for a couple of minutes, then drain and squeeze out excess water. Chop fine (you can use a food processor).
  • Towards the end of the potato cooking time, combine the milk and the scallions in a saucepan and bring to a simmer. Remove from the heat and let steep for a few minutes. Stir the chopped kale into the hot mashed potatoes and beat in the milk and butter or olive oil. The mixture should be fluffy (you can do this in an electric mixer fitted with the paddle). Add salt to taste and freshly ground pepper. Serve hot, right away. (Or to keep warm in a double boiler: set the bowl in a saucepan filled one third of the way with water. Make sure the water doesn't touch the bottom of the bowl. Bring the water to a simmer. Stir the potato and kale mixture from time to time. ).

Nutrition Facts : Calories 210.4, Fat 5, SaturatedFat 2.9, Cholesterol 12.7, Sodium 64.9, Carbohydrate 36.7, Fiber 4.9, Sugar 3.9, Protein 7.3

MASHED POTATOES WITH KALE AND LEEKS



Mashed Potatoes with Kale and Leeks image

i just threw this together last night when some great friends came over for dinner. it was a really tasty addition to the rest of the meal: big, fresh romaine salad, cran carrots (posted separately) sauteed mushrooms, my friend's lentil loaf (posted separately), rye bread, great spanish red wine, candidato-blueberry crumble for dessert (posted separately). and my husband and i just finished up the leftovers which reheated nicely. enjoy!

Provided by hlkljgk

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

8 medium red potatoes
2 cups kale, chopped (_not_ packed too snuggly ;)
1 medium leek, thinly sliced
4 cloves garlic, minced
4 tablespoons olive oil, divided
1 cup potato water
salt and pepper

Steps:

  • cube and boil potatoes (with skins) in lightly salted water.
  • strain, reserve 1 cup water.
  • sautee garlic and leek in 2 Tbs oil until translucent.
  • add kale, sautee until wilted.
  • mash potatoes with reserved water, 2 remaining Tbs of oil.
  • fold in sauteed veggies.
  • add salt and pepper to taste.

MASHED POTATOES WITH KALE



Mashed Potatoes with Kale image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 17

5 large russet potatoes, peeled and chopped into 1-inch pieces (about 4 pounds)
2 cloves garlic, peeled and smashed
1 teaspoon kosher salt
2 tablespoons unsalted butter, at room temperature
3 tablespoons extra-virgin olive oil
1 small onion, diced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
One 12-ounce bunch kale, stemmed and chopped into 1-inch pieces
1/4 cup low-sodium chicken broth
1 cup mascarpone cheese, at room temperature (about 8 ounces)
1/2 cup low-sodium chicken broth
1/2 stick unsalted butter, at room temperature, cut into 1/2-inch pieces
3/4 cup grated Parmesan
2 teaspoons kosher salt, plus extra for seasoning
1 teaspoon freshly ground black pepper, plus extra for seasoning

Steps:

  • For the potatoes: Combine the potatoes, garlic, salt and butter in a 5-quart saucepan with enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and mash the potatoes until smooth using a potato masher.
  • For the kale: Heat the oil in a large skillet over medium-high heat. Add the onion, salt and pepper. Cook until translucent, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the kale and chicken broth. Cook, stirring occasionally, until wilted, 10 to 12 minutes.
  • To assemble: Add the kale mixture, mascarpone cheese, chicken broth, butter, Parmesan, salt and pepper to the potatoes. Stir over low heat until smooth and warmed through. Season with salt and pepper. Transfer to a bowl and serve.

OLIVE OIL MASHED POTATOES AND KALE



Olive Oil Mashed Potatoes and Kale image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 1/2 pounds small red potatoes in salted boiling water until tender, 15 to 20 minutes. Reserve 1 cup cooking water, then drain. In the same pot, cook 2 chopped shallots and 2 chopped garlic cloves in olive oil over medium-high heat until softened, 2 minutes. Add 4 cups chopped kale and 1/2 cup cooking water; cook 5 minutes. Add 1/2 cup milk and bring to a simmer. Off the heat, add the potatoes, 3 tablespoons olive oil and some chopped parsley. Mash, adding more cooking water if needed. Season with salt and pepper.
  • Photography by Ryan Dausch

KALE MASHED POTATOES



Kale Mashed Potatoes image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds russet potatoes, peeled and cut into quarters
1/2 clove garlic, peeled
1/4 cup butter
1 teaspoon salt
1/2 teaspoon ground white pepper
1/2 cup milk or heavy cream, heated until warm
5 ounces frozen kale, cooked and squeezed dry

Steps:

  • In a large pot with enough cold water to cover, place the potatoes and garlic. Bring to a boil and cook until tender, about 15 to 20 minutes. Drain well in a colander and return the potatoes to the pot. Add the butter salt and white pepper, and mash with a potato masher. Continue mashing, while gradually adding the warm milk. Stir in the kale and serve immediately.

BLACKENED SHRIMP ON KALE AND MASHED SWEET POTATOES WITH ANDOUILLE CREAM RECIPE



Blackened Shrimp on Kale and Mashed Sweet Potatoes with Andouille Cream Recipe image

A recipe for Blackened Shrimp on Kale and Mashed Sweet Potatoes with Andouille Cream : Spicy blackened shrimp served on blanched kale and mashed sweet potatoes all smothered in a tasty andouille cream.

Provided by @MakeItYours

Number Of Ingredients 20

1 pound sweet potatoes
1 tablespoon butter
1/4 teaspoon cinnamon
1 tablespoon oil
1 andouille sausage, diced
2 tablespoons onion, diced
2 tablespoons celery, diced
2 tablespoons bell pepper, diced
1 clove garlic, chopped
1 teaspoon thyme, chopped
1/4 cup white wine or broth
1 cup heavy cream
1 teaspoon creole seasoning
1 tablespoon butter
1 pound shrimp, shelled and deviened
1 tablespoon oil
2 teaspoons creole seasoning
1 tablespoon butter
1 bunch kale, coarsely chopped
2 tablespoons parsley

Steps:

  • Bake the sweet potatoes in a preheated 400F/200C oven until tender, about an hour.
  • Scoop out the inside and mash in the butter and cinnamon and set aside.
  • About a half an hour in, heat the oil in a pan over medium-high heat.
  • Add the sausage and saute for 3 minutes.
  • Add the onion, celery and bell pepper and saute for 2 minutes.
  • Add the garlic and thyme and saute until fragrant, about half a minute.
  • Add the wine and deglaze the pan.
  • Add the cream and creole seasoning and simmer to reduce by half, about 5 minutes.
  • Mix in the butter, remove from heat and set aside.
  • Toss the shrimp in the oil and the creole seasoning to coat.
  • Melt the butter in another pan over medium heat-high heat.
  • Add the shrimp and saute until cooked, about 1-3 minutes per side and set aside.
  • Blanch the kale in boiling water until tender, about 2-3 minutes and drain.
  • Divide the sweet mashed potatoes across four plates and top with the kale, shrimp and andouille cream and garnish with parsley.

BLACKENED SHRIMP ON KALE AND MASHED SWEET POTATOES WITH ANDOUILLE CREAM



Blackened Shrimp on Kale and Mashed Sweet Potatoes with Andouille Cream image

Spicy blackened shrimp served on blanched kale and mashed sweet potatoes all smothered in a tasty andouille cream.

Provided by @MakeItYours

Number Of Ingredients 20

1 pound sweet potatoes
1 tablespoon butter
1/4 teaspoon cinnamon
1 tablespoon oil
1 andouille sausage, diced
2 tablespoons onion, diced
2 tablespoons celery, diced
2 tablespoons bell pepper, diced
1 clove garlic, chopped
1 teaspoon thyme, chopped
1/4 cup white wine or broth
1 cup heavy cream
1 teaspoon creole seasoning
1 tablespoon butter
1 pound shrimp, shelled and deviened
1 tablespoon oil
2 teaspoons creole seasoning
1 tablespoon butter
1 bunch kale, coarsely chopped
2 tablespoons parsley

Steps:

  • Bake the sweet potatoes in a preheated 400F oven until tender, about an hour.
  • Scoop out the inside and mash in the butter and cinnamon and set aside.
  • About a half an hour in, heat the oil in a pan over medium-high heat.
  • Add the sausage and saute for 3 minutes.
  • Add the onion, celery and bell pepper and saute for 2 minutes.
  • Add the garlic and thyme and saute until fragrant, about half a minute.
  • Add the wine and deglaze the pan.
  • Add the cream and creole seasoning and simmer to reduce by half, about 5 minutes.
  • Mix in the butter, remove from heat and set aside.
  • Toss the shrimp in the oil and the creole seasoning to coat.
  • Melt the butter in another pan over medium heat-high heat.
  • Add the shrimp and saute until cooked, about 1-3 minutes per side and set aside.
  • Blanch the kale in boiling water until tender, about 2-3 minutes and drain.
  • Divide the sweet mashed potatoes across four plates and top with the kale, shrimp and andouille cream and garnish with parsley.

MASHED POTATOES WITH KALE (REALLY!)



Mashed Potatoes With Kale (Really!) image

This is a great kid friendly way to add greens to a meal. I was a little skeptical of this recipe the first time I tried it, but it is really good. It's from a book called The Mom's Guide to Meal Makeovers, which I highly recommend for anyone trying to make fast, yummy, super healthy meals for their families. Enjoy!

Provided by Mariah

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 (10 ounce) box frozen chopped kale
3 lbs potatoes, peeled and cut into 1/2-inch cubes
2/3 cup all-natural chicken broth (or milk)
1/4 cup grated parmesan cheese
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon garlic powder
pepper

Steps:

  • Cook kale according to package directions. Drain in a colander and squeeze out any liquid.
  • While kale is cooking, place potatoes in a large saucepan. Add enough water to cover. Cover pan and bring to a boil. Reduce heat and cook, covered, at a low boil until tender, about 10 minutes.
  • When the potatoes are done, drain and return to pan. Add broth, cheese, butter, salt, and garlic powder and mash until smooth.
  • Add kale and stir to combine. Season with pepper to taste.
  • For Vegetarian do not use chicken broth.

Nutrition Facts : Calories 238.2, Fat 3.8, SaturatedFat 2.1, Cholesterol 8.8, Sodium 390.1, Carbohydrate 44.8, Fiber 6, Sugar 1.9, Protein 8.3

MASHED POTATOES WITH KALE



MASHED POTATOES WITH KALE image

Categories     Side     Healthy

Yield 4-6 people

Number Of Ingredients 7

2 pounds russet potatoes, scrubbed and peeled
Salt
1 pound (1 large bunch) kale, either curly or cavolo nero, with the ribs removed and the leaves washed
1-1/4 cups low-fat milk
2 heaped tablespoons chopped scallions (about 3 scallions)
freshly ground pepper
2 tablespoons unsalted butter or extra virgin olive oil

Steps:

  • 1. Cover potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 to 45 minutes. Drain off water, return potatoes to the pan, cover tightly and let steam over very low heat for another 2 to 3 minutes. Remove from the heat and mash with a potato masher or a fork while still hot. 2. While the potatoes are cooking bring a large pot of generously salted water to a boil and add the kale. Fill a bowl with ice and water. Cook the kale for 4 to 6 minutes (after the water returns to the boil), until the leaves are tender but still bright green. Transfer to the ice water, allow to cool for a couple of minutes, then drain and squeeze out excess water. Chop fine (you can use a food processor). 3. Towards the end of the potato cooking time, combine the milk and the scallions in a saucepan and bring to a simmer. Remove from the heat and let steep for a few minutes. Stir the chopped kale into the hot mashed potatoes and beat in the milk and butter or olive oil. The mixture should be fluffy (you can do this in an electric mixer fitted with the paddle). Add salt to taste and freshly ground pepper.

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