Garlicky Pureed Potatoes & Kale

Prep Time
Cook Time
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"This is my favorite side dish to serve with steak, meatloaf or fried chicken. Adding healthy kale is a simple way to make potatoes more nutritious, and it turns the mashed potatoes an appealing green color without affecting the flavor much at all."

Original recipe yields 5 servings


  • Serving Size: 1 (297.4 g)
  • Calories 242
  • Total Fat - 6.7 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 15.7 mg
  • Sodium - 113.1 mg
  • Total Carbohydrate - 41.8 g
  • Dietary Fiber - 5.5 g
  • Sugars - 2.8 g
  • Protein - 6.6 g
  • Calcium - 117 mg
  • Iron - 2.1 mg
  • Vitamin C - 89.6 mg
  • Thiamin - 0.2 mg

Step 1

Put the potatoes in a large pot and cover with water. Use enough water to cover the potatoes by an inch or so. Bring to a boil over high heat.

Step 2

As the water is warming up, tear the kale into pieces and put it in the pot on top of the potatoes. Cover, and cook until potatoes are fork tender and kale is cooked but still a vivid green (about 15 minutes).

Step 3

Drain the kale and potatoes, and put back in the pot. Add the garlic and butter, and puree with an immersion blender. While pureeing, add milk 1 tablespoon at a time until desired consistency is reached. Season with salt and pepper; serve right away.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

I love potatoes and kale together. I only mashed the potatoes and used frozen kale. - It was so easy. I added the frozen kale to the boiling potatoes 10 minutes before the potatoes were finished cooking. Poured off the water through a sieve and returned the potato/kale mixture to the pot over a low element for just a minute or two to let the last of the water evaporate. Loved the recipe

(10 Mar 2016)