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–+ servings

Garlic Kale Mashed Potatoes (vegan and gluten free)

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Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish
Servings 4

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.
Keyword gluten-free, vegan
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