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  • Makes 6 cups
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Upgrade your standard mashed potato dish to this savory, herbaceous, out-of-this-world delicious recipe! Tender skin-on red potatoes are mixed with a plant-based milk for a creamy vegan mashed potatoes, fragranced with fresh dill. Add garlicky kale to the mix, and you have a side dish that’s worthy of centerstage. Feel free to add in sauteed mushrooms or any other herbs you enjoy; then serve it with a side of vegan gravy.

Mashed Potatoes with Kale and fresh dill in a metal serving dish being stirred by a woman's hand

By Nancy Macklin,

Ingredients

  • 2½ lb. unpeeled round red potatoes, quartered
  • 3 cups stemmed and thinly sliced kale
  • 2 cloves garlic, minced
  • ½ to ¾ cup unflavored, unsweetened plant-based milk
  • 1 teaspoon chopped fresh dill
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. In a 4- to 5-quart Dutch oven combine potatoes and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, 20 to 25 minutes or until potatoes are fork-tender.
  2. When potatoes are nearly done, in a large skillet cook kale and garlic over medium 2 to 3 minutes or until kale is wilted, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
  3. Drain and mash potatoes. Gradually stir or beat in enough of the milk to make potatoes light and fluffy. Stir in dill; fold in kale mixture. Season with salt and pepper. If desired, top with additional dill.
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(5 from 2 votes)
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ted2 months ago
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Excellent product for each and every day Aye Perfecto

Shelley Keith Childs2 months ago
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What you have here is a vegan colcannon (Gaelic: cal ceannann) to be enjoyed as is, or swap out the kale for the traditional boiled & mashed cabbage.

Much more truly Irish than a New England Boiled Dinner (aka corned beef).

Sláinte!

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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