Imagine the golden hue of buttery mashed potatoes, their creamy texture offering a comforting embrace, topped with a vibrant, crispy kale that crackles with each bite.
The earthy aroma of garlic and olive oil mingles in the air, creating a cozy, inviting atmosphere.
This dish matters because it transforms simple ingredients into a nourishing meal, perfect for both busy weeknights and leisurely Sunday suppers.
I remember one chilly evening when I arrived home late, exhausted from the day’s demands. This dish came to the rescue, its warmth and simplicity rejuvenating my tired spirit and bringing my family together around the table.
It’s both a quick solution and a delightful treat. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with crispy kale and creamy mashed potatoes.
- Uses pantry staples for a simple and accessible side dish.
- Provides a nutritious boost with vitamin-rich kale.
- Easy preparation for a quick and satisfying meal addition.
- Versatile pairing with various main courses for any occasion.
Ingredients
- 2 pounds potatoes, peeled and cubed — use starchy potatoes like Russets for fluffier mash.
- 1/2 cup milk, warm — make certain milk is warm to prevent gummy potatoes.
- 4 tablespoons butter, divided — use high-quality butter for better taste.
- Salt, to taste — adjust according to preference.
- Pepper, to taste — freshly ground pepper is ideal.
- 4 cups kale, chopped and stems removed — fresh kale gives the best crisp.
- 2 tablespoons olive oil — use extra virgin for richer flavor.
- 1/2 teaspoon garlic powder — opt for fresh garlic powder for strong taste.
Step-by-Step Method
Boil the Potatoes
Place the cubed potatoes in a large pot and cover them with water.
Bring the water to a boil over medium-high heat. Cook the potatoes until they’re tender, which should take about 15-20 minutes. This guarantees they’re soft enough to be mashed smoothly.
Drain and Mash
Drain the cooked potatoes using a colander and return them to the pot.
Add warm milk, 2 tablespoons of butter, salt, and pepper. Mash the potatoes until they’re smooth and creamy. Confirm that the milk is warm to avoid gummy potatoes, and adjust the seasoning to your preference.
Toss the Kale
In a large mixing bowl, combine the chopped kale with olive oil, remaining butter, garlic powder, salt, and pepper.
Toss the ingredients well to guarantee the kale is evenly coated. This step is essential for achieving a flavorful and crispy texture.
Bake the Kale
Preheat your oven to 350°F (175°C).
Spread the prepared kale evenly on a large baking sheet. Bake it in the preheated oven for 10-15 minutes, or until it becomes crispy. Monitor closely to prevent burning and confirm an even crisp.
Assemble and Serve
Serve the creamy mashed potatoes topped with the crispy kale.
This combination of textures and flavors creates a delightful side dish. For an extra touch, consider adding a sprinkle of Parmesan cheese. Adjust the seasoning before serving to enhance the taste according to your liking.
Ingredient Swaps
- For a dairy-free version, substitute the milk with almond milk or another non-dairy milk and replace the butter with a plant-based alternative.
- Use sweet potatoes instead of regular potatoes for a different flavor profile and added nutrition.
- If kale is unavailable, try using spinach or Swiss chard as a substitute for the crispy topping.
You Must Know
- Preheat the oven: Start by preheating your oven to 350°F (175°C) to guarantee it’s ready for baking the kale when needed.
- Use starchy potatoes: Opt for starchy potatoes like Russets to achieve a fluffier and smoother mashed potato texture.
- Warm the milk: Before adding milk to the potatoes, warm it up to prevent the mash from becoming gummy and guarantee a creamy consistency.
- Toss kale thoroughly: Make certain to evenly coat the chopped kale with olive oil, butter, and seasonings in the mixing bowl for a consistent crispy texture.
- Monitor baking time: Keep an eye on the kale while baking, as it can quickly go from crispy to burnt. Aim for a baking time of 10-15 minutes.
Serving Tips
- Pair with roasted chicken or grilled steak for a complete meal.
- Serve in a shallow bowl, garnished with fresh parsley for a pop of color.
- Add a drizzle of truffle oil for an elevated, gourmet touch.
- Complement with a side of sautéed mushrooms for added texture and flavor.
Storage & Make-Ahead
Crispy kale-topped mashed potatoes can be stored in the fridge for up to 3 days in an airtight container.
For make-ahead convenience, prepare the mashed potatoes and kale separately.
The dish can be frozen for up to 1 month.
Note that the kale may lose its crispiness upon reheating.
Reheating
To gently reheat crispy kale-topped mashed potatoes, use a microwave on low power.
An oven at a low temperature.
Or a stovetop on low heat.
Ensuring even warming.
Culinary Traditions and History
While we often think of mashed potatoes as a quintessentially American side dish, their roots actually stretch across continents and centuries. Potatoes, native to Peru, traveled through Europe in the 16th century, transforming diets and cuisines.
It’s fascinating how this humble tuber found its way onto tables worldwide. In Ireland, potatoes became a staple, influencing dishes like colcannon, which combines mashed potatoes with kale or cabbage—a historical precursor to our crispy kale-topped version.
I love how culinary traditions evolve, blending old-world flavors with new twists. When I prepare this dish, I feel connected to the journey of potatoes through time and across cultures.
It’s a delicious nod to history that adds depth to our modern meals.
Final Thoughts
Give this delicious Crispy Kale-Topped Mashed Potatoes recipe a try for your next meal, and feel free to tweak the seasoning to suit your taste preferences. Enjoy the delightful combination of creamy mashed potatoes with a crispy kale topping!
Frequently Asked Questions
Can I Use a Different Type of Potato for This Recipe?
Absolutely, you can use different potatoes! I’ve tried Yukon Golds for a creamier texture and loved the result. They bring a buttery flavor that complements the dish beautifully. Just remember to adjust cooking times if needed.
Is It Possible to Make This Dish Vegan?
Absolutely, you can make it vegan! Swap out the butter for plant-based margarine and use almond or soy milk instead. Trust me, it’ll still be deliciously creamy and satisfying. Give it a try and enjoy!
How Can I Prevent the Kale From Burning in the Oven?
I always keep an eye on the kale while it bakes. Toss it halfway through and check for crispness. You could lower the oven temperature slightly or cover it loosely with foil to prevent burning.
Can I Add Additional Toppings to the Mashed Potatoes?
Absolutely, you can! I love adding crumbled bacon, shredded cheese, or a dollop of sour cream. These toppings enhance the mashed potatoes’ flavors and make each bite irresistible. Get creative and personalize it to your taste!
What Can I Use Instead of Garlic Powder for Flavor?
If you’re out of garlic powder, I’d suggest using fresh minced garlic for a bolder taste. You could also try onion powder or smoked paprika for a different twist. Experiment and find your favorite flavor!
Crispy Kale-Topped Mashed Potatoes
Equipment
- 1 Large pot
- 1 colander
- 1 potato masher
- 1 large baking sheet
- 1 large mixing bowl
- 1 Spatula
- 1 Oven
- 1 stove
Ingredients
- 2 pound potatoes peeled and cubed
- 1/2 cup milk warm
- 4 tablespoon butter divided
- salt to taste
- pepper to taste
- 4 cup kale chopped and stems removed
- 2 tablespoon olive oil
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 350°F (175°C).
- Place the cubed potatoes in a large pot and cover with water.
- Bring the water to a boil over medium-high heat and cook the potatoes until tender, about 15-20 minutes.
- Drain the potatoes using a colander and return them to the pot.
- Add warm milk, 2 tablespoons of butter, salt, and pepper to the potatoes.
- Mash the potatoes until smooth and creamy, then set aside.
- In a large mixing bowl, toss the chopped kale with olive oil, remaining butter, garlic powder, salt, and pepper.
- Spread the kale evenly on a large baking sheet.
- Bake the kale in the preheated oven for 10-15 minutes or until crispy.
- Serve the mashed potatoes topped with the crispy kale.
Notes
