Kale & Olive Oil Vegan Mashed Potatoes Recipe

YUKON GOLD POTATOES: These potatoes are perfect for mashing because they have a creamy texture and a slightly buttery flavor.

KALE: Fresh kale adds a nice green color and a mild, earthy taste that pairs well with the potatoes.

OLIVE OIL: Olive oil replaces butter in this vegan recipe and gives a rich, smooth finish.

GARLIC: Minced garlic adds a little kick and depth of flavor to the dish.

SALT: Salt brings out the flavors of all the ingredients.

BLACK PEPPER: Black pepper adds a gentle heat and balances the creaminess of the potatoes.

One of the most helpful steps in this Kale & Olive Oil Vegan Mashed Potatoes Recipe is how you sauté the kale until it’s just wilted. Here’s a simple way to do it that makes your dish taste fresh and bright. First, heat a little bit of olive oil in a pan over medium heat. You don’t want it too hot or the kale will burn and taste bitter. Next, add the chopped kale and stir it around so every piece gets a little oil. Keep stirring every minute or so, and you’ll see the leaves start to shrink and turn a deeper green. This usually takes about five minutes. When the kale looks soft but still a bit firm, it’s ready to take off the heat.

Doing this step right is great because it softens the kale without making it mushy or losing its bright color. It also brings out a nice, slightly nutty flavor that mixes perfectly with the creamy mashed potatoes. If you skip this or cook it too long, the kale can get soggy and dull, which changes the whole texture of the dish.

I remember the first time I tried to sauté kale, I left it in the pan too long because I thought it needed to be super soft. Instead, it turned dark and kind of bitter. After that, I learned to watch it closely and take it off the heat as soon as it looks wilted but still lively. It’s a small step, but it really makes the mashed potatoes taste fresh and delicious every time.

• yukon gold potatoes - Substitute with russet potatoes: Russet potatoes have a similar starchy texture that makes them great for mashing.

• yukon gold potatoes - Substitute with red potatoes: Red potatoes are waxy and hold their shape well, providing a slightly different but still delicious texture.

• kale - Substitute with spinach: Spinach has a milder flavor and cooks down quickly, making it a good alternative to kale.

• kale - Substitute with collard greens: Collard greens have a similar texture and slightly bitter taste, making them a suitable replacement for kale.

• olive oil - Substitute with coconut oil: Coconut oil provides a rich, creamy texture and is a good vegan alternative to olive oil.

• olive oil - Substitute with avocado oil: Avocado oil has a neutral flavor and similar health benefits, making it a good substitute for olive oil.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for a more convenient option, though the flavor will be less intense.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• salt - Substitute with sea salt: Sea salt can provide a different mineral profile and a slightly different flavor compared to regular table salt.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain a uniform color in the mashed potatoes.

• black pepper - Substitute with paprika: Paprika can add a mild heat and a touch of color, offering a different but pleasant flavor profile.

• Allow the mashed potatoes to cool to room temperature before storing. This prevents condensation and keeps the texture intact.
• Transfer the mashed potatoes to an airtight container. For best results, use a container that minimizes air space to prevent oxidation.
• Store in the refrigerator for up to 3-4 days. The olive oil helps preserve the flavor and texture during this period.
• For longer storage, consider freezing. Place the mashed potatoes in a freezer-safe container or a resealable plastic bag. Flatten the bag to remove excess air and ensure even freezing.
• Label the container or bag with the date to keep track of freshness.
• When ready to reheat, thaw the mashed potatoes in the refrigerator overnight if frozen.
• Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of olive oil or vegetable broth to restore the creamy texture.
• Alternatively, reheat in the microwave in short intervals, stirring in between to ensure even heating.
• Avoid reheating multiple times as it can affect the texture and flavor of the mashed potatoes.
• If the mashed potatoes seem dry after reheating, mix in a bit more olive oil or a splash of plant-based milk to regain the desired consistency.

• Stovetop Method: Place the mashed potatoes in a saucepan over medium heat. Add a splash of vegetable broth or plant-based milk to keep them moist. Stir occasionally until heated through, about 5-7 minutes. This method helps maintain the creamy texture.

• Microwave Method: Transfer the mashed potatoes to a microwave-safe dish. Cover with a microwave-safe lid or damp paper towel to prevent drying out. Heat on medium power for 2-3 minutes, stirring halfway through. Add a bit of olive oil or plant-based milk if needed to restore creaminess.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the mashed potatoes in an even layer in an oven-safe dish. Cover with foil to retain moisture. Bake for about 20-25 minutes, or until heated through. You can add a drizzle of olive oil on top before baking for extra richness.

• Steamer Method: Place the mashed potatoes in a heatproof bowl or dish that fits into your steamer. Steam over boiling water for about 10 minutes, stirring occasionally. This method helps keep the potatoes moist and fluffy.

• Slow Cooker Method: Transfer the mashed potatoes to a slow cooker. Set it on low heat and cover. Stir occasionally, and add a splash of vegetable broth or plant-based milk if needed. This method is great for keeping the potatoes warm for a longer period without drying out.

• Pot: Used to boil the potatoes until they are tender.

• Knife: Essential for peeling and cutting the potatoes into chunks and chopping the kale.

• Cutting board: Provides a safe surface for peeling and chopping the potatoes and kale.

• Pan: Used to sauté the kale with olive oil until it is wilted.

• Wooden spoon: Useful for stirring the kale while it is being sautéed.

• Colander: Used to drain the boiled potatoes.

• Potato masher: Essential for mashing the potatoes until they are smooth.

• Measuring cup: Helps measure the correct amount of olive oil.

• Measuring spoons: Used to measure the salt and pepper accurately.

• Garlic press: Handy for mincing the garlic cloves.

• Mixing spoon: Useful for folding the sautéed kale into the mashed potatoes.

• Serving bowl: Used to serve the mashed potatoes warm.

Prep ingredients in advance: Peel and cut the potatoes and chop the kale the night before to save time on cooking day.

Use a food processor: Quickly mince the garlic and chop the kale using a food processor to speed up prep work.

Boil water first: Start boiling the water before peeling the potatoes to reduce waiting time.

Multitask: While the potatoes are boiling, sauté the kale simultaneously to streamline the process.

Instant pot method: Use an Instant Pot to cook the potatoes faster, cutting down on boiling time.