Baked Kale Mashed Potatoes

Baked Kale Mashed Potatoes | Lattes & Leggings

My mom isn’t much of a cook, but one thing she taught me was yukon gold potatoes make the best mashed potatoes because of their flavor. When you grow up in the South, mashed potatoes are guaranteed to be on the dinner table at least once a week. So I took her advice and bought a bag of honey gold potatoes and organic kale to create a healthy version of the southern comfort classic. No butter here. Sorry Paula Deen.

honey gold potatoes

Yukon gold potatoes weren’t available at the store so I found a bag of honey gold potatoes which I thought would be pretty similar. They did the trick.

halved honey gold potatoes

I always leave the skins on the potatoes for added nutrients and for texture contrast when mashed. However, you can peel the potatoes if you’d like. I also used lacinato kale aka “dinosaur kale”. I prefer it to the curly kind, but any variety of kale will work perfectly.

mashed gold potatoes

Use a masher to mash those taters. You can use a hand mixer for smoother mashed potatoes, but I simply use a spoon and stir.

mashed parmesan potatoes

The parmesan adds a nice salty, butter flavor without all of the fat and calories.

sauteed kale

The kale is sauteed with onion and garlic for even more flavor.

Baked Kale Mashed Potatoes | Lattes & Leggings
Baked Kale Mashed Potatoes | Lattes & Leggings

The bread crumbs and parmesan create a nice golden crust when baked. Mashed potatoes you can feel good about eating. You’re kids might even eat their greens too.

Baked Kale Mashed Potatoes | Lattes & Leggings

Baked Kale Mashed Potatoes
adapted from Giada’s Family Dinners

serves 4 to 6

A healthy approach to mashed potatoes with kale and no butter, but still full of flavor from the garlic and parmesan.

2 pounds yukon gold potatoes, cut into 1-inch pieces
1/2 cup milk
1 1/4 cups freshly grated parmesan cheese
kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 small onion, diced
3 garlic cloves, minced
1 bunch kale, stemmed and chopped into 1-inch pieces
1/4 cup low-sodium chicken broth
1 tablespoon whole wheat bread crumbs

Preheat the oven to 400 degrees F. Butter an 8×8 baking dish.

Bring a large pot of salted water to a boil. Add the potatoes and cook for 15 to 20 minutes until tender. Drain the potatoes. Return the potatoes to the same pot. Mash the potatoes with a masher. Add the milk. Stir until the potatoes are smooth and creamy (you can use an electric hand mixer if preferred). Stir in 1 cup of parmesan cheese. Season to taste with salt and pepper. Leave the potatoes in the pot. Set aside.

Meanwhile, in a large saute pan, heat 1 tablespoon of olive oil over medium heat. Add the onion and a pinch of salt and pepper. Cook the onion for about 5 minutes until softened. Add the garlic and cook for 30 seconds until fragrant. Add the kale and chicken broth. Cook for 3 to 5 minutes, stirring occasionally until wilted. Add the kale mixture to the mashed potatoes. Stir until combined. Transfer the potato mixture to the prepared baking dish. Sprinkle the remaining 1/4 cup of parmesan cheese and bread crumbs over the potatoes. Drizzle with the remaining 1 tablespoon of olive oil.

Bake uncovered for about 15 minutes until the top is golden. Season with salt and pepper to taste and serve.

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12 thoughts on “Baked Kale Mashed Potatoes

    • just made this without grliac but added lemon juice and it tastes wonderful added more basil and less kale , because I am making kale chips with the rest YUMMY!

    • I really enyeojd these mashed potatoes. What I really liked about this recipe, besides for the fact that it was easy to make, was the fact that the garlic flavor seemed very natural and not overpowering. I highly recommend keeping the skin on the potatoes as the recipe calls for. Besides, the skin is very good for you!

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