Garlic Kale Mashed Potatoes (vegan, gluten free, with an easy oil free option)
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Thanksgiving is next week and we are all figuring out what to cook. These mashed potatoes are perfect for the holidays and year round. Really, what holiday meal would be complete without mashed potatoes? These are creamy and flavorful and are a hit with vegans and non-vegans alike. I’ll be posting a recipe for mushroom gravy in the next couple of days here and that pairs perfectly with these mashed potatoes. If you want to simplify your holiday meal prep, I just found this gluten free vegetarian gravy mix that is a breeze to make and tastes amazing.
Garlic Kale Mashed Potatoes (vegan and gluten free)
Ingredients
- 2 pounds potatoes (approx 5 medium potatoes)
- 7 cloves garlic peeled
- 2.5 c chopped kale leaves (approx 3 large leaves)
- .5 tsp salt
- .5 tsp black pepper
- 2 Tb. nonhydrogenated vegan margarine (sub vegetable broth if preferred)
- 1/4 cup non dairy milk unsweetened
Instructions
- Cut potatoes into 1" cubes (potatoes can be peeled or unpeeled depending upon your preference).
- Place potatoes and peeled garlic cloves into a large stock pot and put enough water in the pot to cover. Bring to a boil and boil for 15-20 minutes or until potatoes are soft and easily pierced with a fork.
- Add the chopped kale to the pot. Submerge the kale in the water. The goal here is to quickly blanch the kale, not to overcook it.
- Strain the potatoes/garlic/kale and place them in a large bowl with the margarine (or broth), salt, pepper, and non dairy milk.
- Use a fork or a potato masher to mash everything and get rid of any lumps.
- Top with gravy or serve with your preferred side dish.