Vegan creamy mashed potatoes with kale

Vegan creamy mashed potatoes with kale

Based on 6 ratings
Julia Stephan

Julia Stephan

Community member

"This recipe is inspired by the Irish dish "Colcannon", which usually combines several types of cabbage with potatoes into a stew-like mash. I love mashed potatoes, but this version is even creamier and heartier - I usually don't eat it as a side dish, but rather as a main course along with steamed or roasted vegetables."

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
350 g
floury potatoes
100 g
kale
62½ g
leeks
½ clove
garlic
½
scallion
12½ g
pecans
2 tbsp
margarine
125 ml
oat milk
50 ml
plant-based cream
salt
pepper
sugar
nutmeg

Utensils

pot, cutting board, knife, frying pan (small), frying pan (large), potato ricer, bowl

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

  • Step 1/6

    Peel potatoes and boil in a pot of salted water until tender, approx. 20 min.
    • 350 g floury potatoes
    • salt
    • pot

    Peel potatoes and boil in a pot of salted water until tender, approx. 20 min.

  • Step 2/6

    Pluck the kale leaves from the stems and cut into small pieces. Slice the leeks, finely chop the garlic and cut the spring onion into fine rings. Toast the pecans in a pan without fat and then chop them.
    • 100 g kale
    • 62½ g leeks
    • ½ clove garlic
    • ½ scallion
    • 12½ g pecans
    • cutting board
    • knife
    • frying pan (small)

    Pluck the kale leaves from the stems and cut into small pieces. Slice the leeks, finely chop the garlic and cut the spring onion into fine rings. Toast the pecans in a pan without fat and then chop them.

  • Step 3/6

    Melt some of the margarine in a large frying pan. First sauté the leeks for approx. 5 min., then add the garlic and sauté for another 2–3 min. Now add the chopped kale and sauté for approx. 5 min. more. Season with salt, pepper and a pinch of sugar.
    • 1 tbsp margarine
    • salt
    • pepper
    • sugar
    • frying pan (large)

    Melt some of the margarine in a large frying pan. First sauté the leeks for approx. 5 min., then add the garlic and sauté for another 2–3 min. Now add the chopped kale and sauté for approx. 5 min. more. Season with salt, pepper and a pinch of sugar.

  • Step 4/6

    Add the plant milk, plant cream and the remaining margarine and season again with salt, pepper and nutmeg. Bring the mixture to a boil and then remove from the heat.
    • 125 ml oat milk
    • 50 ml plant-based cream
    • salt
    • pepper
    • nutmeg

    Add the plant milk, plant cream and the remaining margarine and season again with salt, pepper and nutmeg. Bring the mixture to a boil and then remove from the heat.

  • Step 5/6

    Drain the cooked potatoes and press them through a potato ricer into a bowl. Add the kale mixture and mix everything well. Season again with salt, pepper and nutmeg. If necessary, add more vegetable milk and cream, or even more margarine.
    • 1 tbsp margarine
    • salt
    • pepper
    • nutmeg
    • potato ricer
    • bowl

    Drain the cooked potatoes and press them through a potato ricer into a bowl. Add the kale mixture and mix everything well. Season again with salt, pepper and nutmeg. If necessary, add more vegetable milk and cream, or even more margarine.

  • Step 6/6

    Sprinkle the creamy mashed potatoes with the sliced scallions and toasted pecans.

    Sprinkle the creamy mashed potatoes with the sliced scallions and toasted pecans.

  • Enjoy your meal!

    Vegan creamy mashed potatoes with kale

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!