The Potato

Your humble, nutrient-dense, vegetable.


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Vegan Mashed Potatoes with Kale

Vegan Mashed Potatoes with Kale

Olive oil mashed potatoes w/ kale is a supercharged version of classic mashed potatoes. Since it’s naturally gluten free and vegan, it’s a great holiday side to please many different types of eaters. But hey, it’s also easy enough to make for a weekday dinner paired w/ salmon, chicken, or tempeh.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Side Dish
Cuisine: American
Keyword: potato, vegan
Servings: 8
Calories: 260kcal


  • Stove Top


  • 3 lbs. / 1.4 kg. White russet, or yellow potatoes
  • 1 tbs. / 15g. Sea salt + extra for seasoning
  • 8 tbs. / 120 ml. Olive oil split
  • 6 Cloves garlic minced
  • 1 Small bunch kale leaves only & finely chopped (about 6 cups/130 g.)
  • 1/2 tsp. / 1 g. red pepper flakes


  • Wash potatoes, peel half of them, and cut all of them into 2” cubes.
  • Put cubes into a 5-quart pot, add cold water (enough to cover them) and salt, bring to a boil and then turn to a simmer, cooking for about 20 minutes, until tender.
  • While potatoes are cooking, in a skillet over medium heat, add 3 tablespoons olive oil and garlic, cook for 1 minute. Then add kale and cook until wilted, about 8 minutes. Set aside.
  • When potatoes are tender, reserve 1 cup of the cooking liquid and drain the rest.
  • Right in the pot, mash or rice the potatoes with another 3 tablespoons olive oil and slowly add in some of the reserved cooking liquid to get to the consistency you want.
  • Add the cooked kale mixture to the potatoes and gently fold it in. Add salt to taste.
  • Put in a serving dish, drizzle with remaining 2 tablespoons olive oil, and sprinkle with red pepper flakes.


Calories: 260kcal | Carbohydrates: 32g | Protein: 4g | Fat: 14g | Sodium: 900mg | Potassium: 771mg | Fiber: 3g | Sugar: 1g | Vitamin C: 24mg