Olive Oil Mashed Potatoes with Kale and Herbs

Olive Oil Mashed Potatoes with Kale and Herbs

This vegan dish is loaded with nutrition – and taste! Thin potatoes with additional Almond Breeze as necessary when reheating.


1 lbs each: Yukon Gold and red potatoes potatoes, cubed

1/2 cup vegetable broth

3/4 cup Blue Diamond Unsweetened Original Almond Breeze

2 tablespoons chopped fresh herbs (such as rosemary, sage, basil and marjoram – use one or a mixture)

Sea salt and freshly ground pepper to taste

3 tablespoons extra virgin olive oil

1 very large onion, quartered and sliced

4 cloves garlic, minced

4 cups coarsely chopped fresh kale (discard tough stems and ribs)


Place potatoes and broth in a large microwave-safe bowl.

Cover and microwave on HIGH for 15 minutes or until soft when pierced with a knife; mash to your liking, smooth or chunky.

Stir in Almond Breeze, herbs, salt and pepper.

While potatoes are cooking, heat oil in a large skillet over medium heat.

Add onions and cook for 15 minutes, stirring frequently.

Stir in garlic and cook for 5 minutes more.

Add kale to skillet and cook for a minute or two to wilt.

Stir into potatoes and reheat in the microwave if necessary until very hot.

Potatoes will thicken as upon standing.

Serves 8.

Recipe courtesy of Almond Breeze.

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