Salt + Vinegar Kale Mashed Potatoes


 A lot of you saw on Facebook the meal Kristen and I whipped up together. Drool-worthy, I know. Kristen picked one killer entree and salad, I chose the dessert, and she narrowed down the “sides” to 3 choices.

I don’t remember what choice #1 or #2 were…but when she read off “…or Salt and Vinegar Kale Mashed Potatoes” there was no question they were the winning recipe. As a lover of mashed potatoes, I think they accompany any dish. Heck, I can eat mashed potatoes as a meal and be 100% satisfied!


It’s a good thing healthier mashed potato recipes exist, huh? My coworker was just saying she starts her mashed potatoes with a STICK of butter. Delicious, no doubt…not-so-good for you. There’s no cream in these, either…just a touch of 2% milk, though fat-free or a dairy-free variety would work just as well.

When I continued reading the recipe quantities and came across the need for SIX TABLESPOONS of vinegar, I nearly put on the breaks. Right there, I knew, this recipe would result in epic success…or perhaps more likely, epic failure.


I conferred with vinegar-loving friend Kristen and we surged ahead with the recommended 6 tablespoons of vinegar. As soon as it was all mashed together and the kale was mixed in, I had a spoon in the serving bowl.

“You gotta try, Kris…you’ll love them.” I said. And she did. Epic success.

I was even kind enough to share the leftovers and sent her home with all but one serving. Now THAT is friendship.



Salt + Vinegar Kale Mashed Potatoes slightly adapted from Edible Perspective

2 lbs yukon gold potatoes, cut into 2-inch cubes
2 Tbsp butter, divided
1 bunch kale, ribs removed and torn into small pieces
6 Tbsp apple cider vinegar
1/4 cup 2% milk
1/2 tsp salt


Bring 2-3 quarts of water to a rolling boil; add potatoes. Boil potatoes for 20-30 minutes or until fork tender.

Meanwhile, in a large skillet, melt 1 tablespoon butter over medium heat. Once hot, add the kale and saute until wilted and tender, about 4-6 minutes, stirring often.

Using a potato masher, mash the potatoes with the vinegar, remaining tablespoon of butter, milk, and salt, until desired consistency is reached. Mix in kale and serve hot.

Yield:  5 servings (about 3/4 cup each)

Nutrition Information (per serving): 202 calories; 5.2 g. fat; 1 mg. cholesterol; 265 mg. sodium; 39.2 g. carbohydrate; 4.8 g. fiber; 7.6 g. protein

Result: These sounded amazing…and they were! If you’re not totally sold on kale, this recipe is the perfect vehicle for kale. The kale adds nutrition and tons of color and a new texture. We gobbled these up and if you’re a vinegar lover, you will adore these. Promise!


 Work & parent-child cooking class tonight…it’ll be a long one! Ciao!

Be well,



  1. says

    I made kale the other day and mixed it in with a chicken cattiatore dish that I made in the slow cooker. I had to tell Nick because it was pretty obvious it was there…he gave me this awful look like I was trying to kill him. BUT, he ended up really enjoying the kale! That being said, I bet this would be a hit too. Great recipe Nicole!

  2. says

    Definitely trying these! I have a grilled/broiled salt & vinegar potato in my blog that we love, but I really like the addition of kale to this.

  3. says

    You had me at salt & vinegar! Love this, although I am going to sub in baby spinach instead – kale is too bitter for me. My SIL will love this too! 😀

  4. JesaGrace says

    Does it have to be Apple Cider vinegar?? I don’t have any at home and don’t have access to the store as often….and haven’t been able to find it at the stores here in Costa Rica…..

  5. Anj says

    OMG!!! These are amazing. I used an extra tbls of butter, but WOW! Thank you for sharing! These are my new favorite potatoes!!!!!!!!!!


  1. […] I haven’t heard from my mom since, so I’m hopeful they were able to take the next flight out. It would be a total bummer to miss vacation on account of a time change error. The only thing that should ever threaten a delay in travel is perhaps the weather…as it almost did for Kristen and I. The weather was bad in Michigan that weekend, too. Kristen almost headed back early to Chicago to beat the weather, but not before we prepared this Mustard-Herb Panko Crusted Chicken Breast to go with the Salt and Vinegar Kale Mashed Potatoes. […]

  2. […] took yesterday off and had time for a home cooked meal.  I’ve had my eye on this recipe for salt and vinegar kale mashed potatoes.  I love salt and vinegar anything, can’t believe I never thought to try this before.  I […]

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