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