Hearty Baked Potato & Kale Mash

This hearty dish is comfort food with a kick of healthy kale. We get the groundedness of the potato root vegetables. The kale adds the benefits of iron, vitamin c and antioxidants nourishing veggies and whole foods

Hearty Baked Potato and Kale Mash

Recipe by Leslie Indigo AlisonDifficulty: easy
Servings

6

servings
Prep time

20

minutes
Calorieskcal
Baking TIme

20

minutes

Ingredients

  • One bag yellow potatoes (other potatoes can be used but may need to be peeled after boiling)

  • Lacinato kale (also called dinosaur kale!) 🙂

  • 1 cup plant milk such as oatmilk

  • 1 cup vegan cream cheese

  • 1 tablespoon minced garlic

  • Salt and pepper to taste – generous is delicious in this dish

  • Fresh Herbs to Garnish if available

Directions

  • Wash and boil the potatoes in a large pot of water until tender to the prick of a fork
  • Strain the water off the potatoes and set aside
  • Rinse kale and pull kale leaves from stems ; break leaves into bite sized pieces
  • Mix potatoes, oatmilk, cream cheese, garlic, and kale in mixer until chunky but smooth and well incorporated together. Add salt and pepper to taste.
    Note : If using a high speed blender mix ingredients in two batches. If using a large countertop mixer all ingredients can likely be added into large mixing bowl.
  • Spread the potatoes into a large oven safe casserole dish and use a fork to create hatch marks across the top of the mashed potatoes. This creates even more surface area to brown in the oven.
    Note : This Potato Mash is delicious once blended, and can be eaten right away, but baking in the oven allows all the ingredients to further infuse and allows the top of the potatoes to crisp in the heat of the oven.
  • Bake in the oven for 20-30 minutes at 350-400 degrees depending on your oven. For extra browning, turn the broiler on for a couple minutes. Watch closely so its browned just perfectly. Its easy to burn if you step away for too long.
  • Plate and sprinkle with fresh herbs, salt and pepper, and even a dallop of vegan cream cheese if you like.
    This stores well in mason jars for reheating throughout the week.