Kale, Mushroom and Olive Oil Mashed Potatoes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 258.4
- Total Fat: 6.8 g
- Cholesterol: 5.0 mg
- Sodium: 276.9 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 5.9 g
- Protein: 7.9 g
View full nutritional breakdown of Kale, Mushroom and Olive Oil Mashed Potatoes calories by ingredient
Introduction
adapted from 101cookbooks.com adapted from 101cookbooks.comNumber of Servings: 6
Ingredients
-
3 pounds potatoes cut into large chunks
sea salt
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 bunch kale, large stems stripped and discarded, leaves chopped
1 cup of cremini mushrooms, chopped
2 small white onions, diced
1/2+ cup warm milk or cream (I used soy milk)
freshly ground black pepper
1/4 cup Goat Feta Cheese
green onions for garnish
Directions
Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.
Heat one tablespoon of olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, mushrooms, onions, a big pinch of salt, and saute just until tender - about a minute. Set aside.
Mash the potatoes with a potato masher or fork. Slowly stir in the milk a few big splashes at a time. You are after a thick, creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right. Season with salt and pepper.
Dump the kale mixture on top of the potatoes and give a quick stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with feta cheese, and green onions for garnish.
Number of Servings: 6
Recipe submitted by SparkPeople user MADEMCHE.
Heat one tablespoon of olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, mushrooms, onions, a big pinch of salt, and saute just until tender - about a minute. Set aside.
Mash the potatoes with a potato masher or fork. Slowly stir in the milk a few big splashes at a time. You are after a thick, creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right. Season with salt and pepper.
Dump the kale mixture on top of the potatoes and give a quick stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with feta cheese, and green onions for garnish.
Number of Servings: 6
Recipe submitted by SparkPeople user MADEMCHE.
