close

Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

  • Prep-time: / Ready In:
  • Makes 6 cups

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.

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.

Comments (2)

(5 from 2 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
ted1 year ago
Reply
Do you want to report this comment as inappropriate?

Excellent product for each and every day Aye Perfecto

Shelley Keith Childs1 year ago
Reply
Do you want to report this comment as inappropriate?

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!

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
Headshot of Nancy Macklin
about the author

Nancy Macklin, RDN

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. Macklin 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. Find her on LinkedIn.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap