Roasted Garlic and Kale Mashed Potatoes
Serves 2-3 as a side
This recipe is so simple yet absolutely bursting with flavor! Roasting the garlic brings out it's mellow sweetness, pair that with good quality olive oil, creamy potatoes and tender kale – it's definitely a dish I'm going to want to make again and again!
My son and I are on our own this Easter so I am trying to create a somewhat small feast for tomorrow – this recipe makes just enough to serve 2 or 3 as a side so it's definitely going to be served at our Easter dinner!
- 2 tbsp unsweetened non-dairy Milk
- 1/2 tsp Sea salt, or to taste
- 2 large Russet potatoes, peeled a diced (3 cups)
- 1 tbsp extra virgin Olive oil
- 1 tbsp extra virgin Olive oil
- 2 cups packed de-stemmed sliced Kale leaves
- 1 head Garlic
- First roast the garlic: Preheat oven to 375 F. Place garlic on a medium piece of aluminum foil, cut off the top and drizzle it with the tbsp of olive oil. Wrap it up with the aluminum foil and roast for 40 minutes, until cloves are tender. When cool enough to handle, squeeze out cloves into a large bowl and mash well. Don't forget to pour the remaining garlic infused oil into the bowl too!
- Place potatoes in a medium stock pot and add enough cold water to cover by 2 or 3 inches. Boil for 15-20 minutes, until fork tender – adding kale during the last 5 minutes of cooking. Drain well and transfer to the roasted garlic bowl.
- Add remaining ingredients and mash well with a potato masher. Taste for salt and serve immediately.