Kale & Olive Oil Vegan Mashed Potatoes

What’s special about this mashed potatoes recipe?

These potatoes are not your creamy whipped cloud potato. In contrast, today’s recipe is a rustic mash with garlic, scallions, and rosemary. The skins of the potatoes stay on, which makes for a wonderful texture and also ease of cooking. This whole recipe comes together in about 20 minutes and requires no peeling.

What’s more, there’s nearly a whole bunch of kale in this mashed potatoes recipe. No one will realize it, though, because it cooks down and mixes in to the potatoes so well.

Recipe Credit: Love & Lemons

Recipe Allergies


  • 1.Place the potatoes, garlic, and 1 teaspoon salt in a large pot and fill with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until fork tender, about 15 minutes. Drain, reserving 1 cup of the cooking liquid.
  • 2.Heat ½ teaspoon olive oil in a medium skillet. Add the scallions and kale, and cook until wilted, 1 to 2 minutes. Set aside.
  • 3.Use a potato masher to coarsely mash the potatoes and garlic. Use a rubber spatula to fold in the ⅓ cup olive oil, ½ cup of the reserved cooking liquid, the kale, scallions, rosemary, ½ teaspoon salt and freshly ground black pepper. Continue folding until creamy, adding up to ½ cup more cooking liquid and additional drizzles of olive oil, if desired. Season to taste with up to ½ teaspoon more salt, and pinches of red pepper flakes, if desired. Serve hot.

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  • 2 pounds unpeeled yellow potatoes (or Yukon Gold), cut into 1 inch pieces
  • 4 garlic cloves, peeled
  • ⅓ cup extra-virgin olive oil, more for drizzling
  • ¼ cup chopped scallions
  • 4 cups finely chopped kale (1 small bunch)
  • 2 tablespoons minced fresh rosemary
  • Sea salt and freshly ground black pepper
  • Pinches of red pepper flakes (optional)