Salt + Vinegar Kale Mashed Potatoes

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 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!

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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.

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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.

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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

Directions:

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!

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

Be well,

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19 Comments

  1. January 30, 2013 / 7:31 am

    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. January 30, 2013 / 8:25 am

    It’s colcannon! ie. mashed potatoes with greens in them.
    I like making colcannon with cabbage but I’ve had it with kale and it is really good too.

    • Nicole, RD
      Author
      January 31, 2013 / 9:17 am

      I desperately need to Google “colcannon”…

  3. January 30, 2013 / 10:42 am

    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.

  4. January 30, 2013 / 11:18 am

    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! 😀

  5. January 30, 2013 / 11:25 am

    This reminds me of the colcannon I grew up with. Definitely going to try the kale version – sounds delicious!

  6. January 30, 2013 / 2:17 pm

    Holy vinegar! Can I trust you that it won’t singe my nose and throat?!?! I mean I do love salt and vin chips… okay, okay you’ve convinced me

    • Nicole, RD
      Author
      January 31, 2013 / 9:16 am

      It won’t, I promise!!! 🙂

  7. January 30, 2013 / 7:05 pm

    I really love adding vinegar to dishes lately. This sounds delicious!!!

  8. January 30, 2013 / 9:01 pm

    Oh goodness, these look amazing. My mouth is watering!

  9. JesaGrace
    February 19, 2013 / 3:13 pm

    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…..

    • Nicole, RD
      Author
      February 19, 2013 / 5:19 pm

      I think regular vinegar would work…worth a shot!

  10. Anj
    February 27, 2013 / 5:48 pm

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

    • Nicole, RD
      Author
      February 27, 2013 / 8:10 pm

      Anj: Glad you loved them! 🙂

  11. March 2, 2013 / 9:41 pm

    Made these AGAIN tonight. So so good!

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