Dare to be different this Thanksgiving and surprise your hungry holiday guests with these delicious salt and vinegar kale mashed potatoes inspired by Prevention RD. Salt and vinegar add a punch of welcome flavor while buttery sautéed kale gives this must-eat holiday dish gorgeous color, earthy taste and a deceptively tasty boost of nutrition.
Admit it: salt and vinegar potato chips are your favorite snack attack food when you’re craving the sting of salt and the lip-smacking burn of vinegar in one satisfying bite. Salt and vinegar chips are unspeakably addictive because of this sought-after assault on your taste buds. We find them so obsessively good that we crafted holiday mashed potatoes to be just as irresistible! Then we added the kale because this dark leafy green has an amazing affinity for salt and vinegar and is the perfect partner for potatoes.>> Click here to jump straight to the recipe
Red potatoes are the best!
Our salt and vinegar kale mashed potatoes recipe calls for unpeeled red potatoes. When it comes to skin-on mashed potatoes, red potatoes reign supreme. Their tender skin and rosy hue give mashed potatoes texture and color. As an added bonus, leaving skin on the potatoes saves you time in prepping the holiday meal. Leave the peeler in the drawer.
Proper potato prep
Fill a large stock pot to the halfway point with cold water. Add halved or quartered red potatoes to the water and bring to a boil over high heat. Cover the pot with a lid set slightly ajar. Cook the potatoes for 20 to 30 minutes or until they are fork tender.
Cook the kale
Make good use of your time by cooking the kale while the potatoes are on the stovetop. Melt butter in a large skillet over medium heat. Add torn kale leaves to the butter and cook, stirring often, until the kale is soft.
Time to mash
Drain the potatoes into a colander and transfer back to the stockpot. Add the apple cider vinegar, milk, salt and pepper to the potatoes and mash to your desired consistency. Add the cooked kale and season with salt and pepper.
Serve, sit — and devour
Your family and friends may raise their eyebrows skeptically when they notice that you’ve shaken up their Thanksgiving mashed potatoes, but we assure you that once they dig in, they will be asking you to share the recipe for salt and vinegar kale mashed potatoes.
So many great flavors and textures!
How beautiful are these mashed potatoes!
Serve up a bowl at your next holiday party, or for a quiet evening at home
Salt and vinegar kale mashed potatoes
Serves 5-7 servings
- 2 pounds red potatoes, skin on, cut into halves or quarters (depending upon size)
- 2 tablespoons butter, divided 1 tablespoon and 1 tablespoon
- 1 bunch kale, ribs removed, torn into small pieces
- 6 tablespoons apple cider vinegar
- 1/4 cup whole milk
- 1-1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- Fill a large stock pot half way with cold water.
- Add cut potatoes and cover the pot with a lid set slightly ajar. Bring the water to a boil over high heat.
- Boil the potatoes for 20 to 30 minutes or until fork tender.
- Meanwhile, in a large skillet, melt ond tablespoon of butter over medium heat. Once melted, add the kale and cook, stirring often, for four to six minutes or until it's wilted and tender.
- Drain the potatoes into a colander. Transfer the potatoes back into the stock pot.
- Add the vinegar, remaining tablespoon of butter and milk. Using a potato masher, mash the potatoes to your desired consistency.
- Stir in the kale and season with salt and pepper.
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