This twist on your favorite mashed potatoes gets an upgrade with kale. It’s just possible you’ll never go back to traditional mashed potatoes again!!
3 pounds russet potatoes, peeled and cut into large pieces
3 Tbs. coconut oil
1/2 cup dairy free butter ( we recommend Earth Balance Soy Free)
4 cups chopped kale, stems removed
1/2 cup onion, chopped
1 cup full fat canned coconut milk
2 tsp. salt
pepper to taste
1 clove garlic, minced
2 Tbs. fresh basil, finely chopped
Additional dairy free butter and almond milk for desired consistency
Place potatoes in a pot of cold, salted water. Bring to a boil and cook 15-18 minutes or until fork tender. Drain and return to the pot.
Meanwhile, melt coconut oil in a large skillet over medium heat. Add kale, garlic, basil, and onions and cook 4-6 minutes until kale is wilted.
Add kale mixture and butter to potatoes and mash. Add milk, salt, and pepper. Continue mashing until potatoes are well smashed and mixed with the greens. Serve with additional butter. Refrigerate any leftovers.