Roasted Garlic & Kale Vegan Mashed Potatoes
Soy milk and olive oil add a delicious creaminess to this recipe for Vegan Mashed Potatoes with Roasted Garlic & Kale!
Ingredients
- 6 cloves garlic
- 3 tsp olive oil, divided
- 2 lbs yukon gold potatoes, scrubbed clean & cut into 1 inch cubes
- 4 cups soy milk
- 2 tsp sea salt, divided
- 4 cups kale, chopped
- 1 tsp black pepper
- 1 tbsp fresh chives, chopped
Instructions
- Preheat the oven to 350°F.
- Place the garlic on a piece of foil, drizzle with 1 tsp olive oil.
- Place in the oven and roast until very tender, about 20 minutes.
- In the meantime, add the potatoes, soy milk and 1 tsp sea salt to a large pot.
- Place on the stove over medium-high heat and bring to a low simmer.
- Continue to cook, stirring occasionally, for 15 minutes.
- While the potatoes are cooking, heat the remaining 2 tsp olive oil in a large skillet over medium-high heat.
- Add the kale, remaining 1 tsp sea salt and black pepper, saute for 4-5 minutes, then set aside.
- Once the potatoes are cooked fork-tender, drain and reserve the soy milk.
- Mash the potatoes with a masher, then add the reserved soy milk back in ¼ cup at a time until you’ve reached your desired level of creaminess. (I added 1 ½ cups of soy milk back to the potatoes.)
- Add the roasted garlic cloves and mash into the potatoes.
- Stir in the kale and top with the fresh chives.
Nutrition Facts
Serving 4gCalories 205kcal (10%)Carbohydrates 29g (10%)Protein 10g (20%)Fat 5g (8%)Sodium 886mg (37%)Potassium 1077mg (31%)Fiber 4g (16%)Sugar 4g (4%)Vitamin A 5100mg (102%)Vitamin C 83.4mg (101%)Calcium 338mg (34%)Iron 6.4mg (36%)
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