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Emerald Mashed Potatoes

corned beef
  • ServingsServings


  • 3 pound Russet potatoes, peeled and chopped
  • 4 tablespoon extra virgin olive oil
  • 1 bunch kale, large stems stripped and discarded, leaves chopped
  • 4 cloves garlic, minced
  • 1/2 cup warmed almond milk


Put the potatoes in a large pot of water with a pinch of salt.  Bring to a boil and cook until potatoes are soft, about 20 minutes.

Heat a large saute pan with two tablespoons oil.  Add kale and garlic and pinch of salt to taste, saute until wilted, set aside.

Mash the potatoes with a potato masher.  Add milk a little at a time while stirring until desired consistency is reached.  Add salt and pepper to taste.  Pour kale into potatoes and stir until incorporated.

Goes well with Corned Beef.