One of the things that keeps me intrigued in cooking (and this blog) is recreating typically unhealthy recipes to healthier versions. One of my favorite holiday foods is mashed potatoes which are usually prepared with a boat-load of butter and cream – yuck. Well when I came across a picture of these on Pinterest I couldn’t help myself, I had to try. Not only are they a healthier version they also have a unique and unexpected twist in flavor. Enjoy!
Salt and Vinegar Kale Mashed Potatoes (Recipe from Edible Perspective)
- 5 cups of potatoes, cubed
- 4cups of shopped kale
- 1.5 teaspoons of minced garlic, minced (not pictured)
- 6 Tablespoons apple cider vinegar
- 2 Tablespoons unsweetened almond milk
- 1.5 Tablespoons Melt Organic Buttery Spread (not pictured)
- 1/2-3/4 teaspoons salt
- 1/4 teaspoon of sour cream (can sub for cream cheese also)
- Optional toppings: coarse sea salt, parmesan cheese
1. Peel potatoes and cut into cubes. Boil a pot of water. Once water is boiling, throw in the potatoes for about 10-15 min or until tender when poked with a fork. Strain and let cool.
2. While the potatoes are boiling, heat butter/oil/broth in a skillet on high medium-high heat. Add chopped kale and cook for about 10 minutes until wilted. Set aside.
3. Once potatoes have cooled, mash in a large bowl with the 1/2T Melt Organic Buttery Spread, vinegar, and 1/2t salt.
4. Add the almond milk and continue to mash until desired consistency is reached.
5. In a large pan, heat 1/2-1T Melt Organic Buttery Spread over medium heat and add the sliced kale once hot. Stir frequently for 2-3 minutes until wilted then add the garlic. Mix and turn off heat.
6. Combine potato mixture and kale in a serving bowl, then add vinegar. Taste and add more salt if desired. Sprinkle parmessan cheese if desired and serve.
Served with grilled corn and szechuan green beans!