These vegan mashed potatoes are perfect for any dinner, and they come together in under an hour with only 4 ingredients, minus salt and pepper!
Yukon Gold potatoes work lovely here, as they’re tender and creamy. All you have to do is boil the potatoes, sauté the kale, mash, and stir! If you prefer creamier mashed potatoes, I’d use a hand mixer or food processor to blend the potatoes to your desired consistency, then stir in the kale. If you like your potatoes chunkier, mash them with a potato masher or fork.
3 pounds Yukon Gold potatoes
1/2 tablespoon + 2 tablespoons olive oil
3 cloves of garlic, minced, or 1 1/2 teaspoons minced garlic
2 cups kale, stems removed, chopped, and packed tightly
1 1/2 teaspoons salt
1/2 teaspoon pepper
Bring a large pot of water to a boil.
Wash potatoes. If they are large, cut in half; place in the pot. Let the water return to a boil; cook the potatoes until fork tender, about 20-25 minutes.
Meanwhile, in a skillet over medium heat, place 1/2 tablespoon oil. When hot, add garlic; cook for about 1-2 minutes until fragrant, making sure not to burn it.
Add the kale to the skillet; stir. Saute until the kale is wilted. Remove from heat.
When the potatoes are tender, drain the pot. Place the potatoes in a large bowl. You can either use a stand mixer or a potato masher at this point, or you can place the potatoes in a food processor. Either way, mash or cream the potatoes to your desired consistency.
Add 2 tablespoons oil, kale, salt, and pepper; stir until fully combined.