Best 10 Mashed Potatoes With Kale And Leeks Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the world of comfort food, few dishes can rival the classic combination of velvety mashed potatoes, hearty kale, and aromatic leeks. This delightful dish offers a perfect balance of flavors and textures, making it a favorite among food lovers of all ages. Whether you're looking for a comforting weeknight meal or a special side dish for your holiday feast, mashed potatoes with kale and leeks is sure to satisfy your cravings. With its simple ingredients and easy preparation, this recipe is a must-try for home cooks of all skill levels.

Check out the recipes below so you can choose the best recipe for yourself!

MASHED POTATOES WITH KALE (COLCANNON)



Mashed Potatoes With Kale (Colcannon) image

Colcannon is one of the great signature dishes of Ireland. The most common version pairs cabbage with potatoes, but the dish is also made with kale, and that's the one I usually make. You can substitute extra virgin olive oil for the butter (in which case it will be more Mediterranean than Irish).

Provided by Martha Rose Shulman

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 7

2 pounds russet potatoes, scrubbed and peeled
Salt
1 pound (1 large bunch) kale, either curly or cavolo nero, ribs removed, leaves washed
1-1/4 cups low-fat milk
2 heaped tablespoons chopped scallions (about 3 scallions)
freshly ground pepper
2 tablespoons unsalted butter or extra virgin olive oil

Steps:

  • Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 to 45 minutes. Drain off the water, return the potatoes to the pan, cover tightly and let steam over very low heat for another 2 to 3 minutes. Remove from the heat and mash with a potato masher or a fork, through a food mill or in a standing mixer fitted with the paddle, while still hot.
  • While the potatoes are cooking bring a large pot of generously salted water to a boil and add the kale. Fill a bowl with ice and water. Cook the kale for 4 to 6 minutes (after the water returns to the boil), until the leaves are tender but still bright green. Transfer to the ice water, allow to cool for a couple of minutes, then drain and squeeze out excess water. Chop fine (you can use a food processor).
  • Towards the end of the potato cooking time, combine the milk and the scallions in a saucepan and bring to a simmer. Remove from the heat and let steep for a few minutes. Stir the chopped kale into the hot mashed potatoes and beat in the milk and butter or olive oil. The mixture should be fluffy (you can do this in an electric mixer fitted with the paddle). Add salt to taste and freshly ground pepper. Serve hot, right away, or keep warm in a double boiler: set the bowl in a saucepan filled one third of the way with water. Make sure the water doesn't touch the bottom of the bowl. Bring the water to a simmer. Stir the potato and kale mixture from time to time.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 5 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 663 milligrams, Sugar 5 grams, TransFat 0 grams

MASHED POTATOES WITH KALE



Mashed Potatoes with Kale image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 17

5 large russet potatoes, peeled and chopped into 1-inch pieces (about 4 pounds)
2 cloves garlic, peeled and smashed
1 teaspoon kosher salt
2 tablespoons unsalted butter, at room temperature
3 tablespoons extra-virgin olive oil
1 small onion, diced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
One 12-ounce bunch kale, stemmed and chopped into 1-inch pieces
1/4 cup low-sodium chicken broth
1 cup mascarpone cheese, at room temperature (about 8 ounces)
1/2 cup low-sodium chicken broth
1/2 stick unsalted butter, at room temperature, cut into 1/2-inch pieces
3/4 cup grated Parmesan
2 teaspoons kosher salt, plus extra for seasoning
1 teaspoon freshly ground black pepper, plus extra for seasoning

Steps:

  • For the potatoes: Combine the potatoes, garlic, salt and butter in a 5-quart saucepan with enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and mash the potatoes until smooth using a potato masher.
  • For the kale: Heat the oil in a large skillet over medium-high heat. Add the onion, salt and pepper. Cook until translucent, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the kale and chicken broth. Cook, stirring occasionally, until wilted, 10 to 12 minutes.
  • To assemble: Add the kale mixture, mascarpone cheese, chicken broth, butter, Parmesan, salt and pepper to the potatoes. Stir over low heat until smooth and warmed through. Season with salt and pepper. Transfer to a bowl and serve.

MASHED POTATOES WITH LEEKS



Mashed Potatoes with Leeks image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

2 1/2 pounds Yukon Gold potatoes (5 to 6 medium), peeled and chopped
Kosher salt
2 sticks salted butter, cut into pieces, at room temperature
2 leeks (white and light green parts), thinly sliced and rinsed
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
Freshly ground pepper
1/2 to 3/4 cup milk, warmed

Steps:

  • Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are very tender but not falling apart, about 15 minutes.
  • Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the leeks, thyme and rosemary. Cook, stirring, until the leeks soften, 12 to 15 minutes; season with salt and pepper and set aside.
  • Drain the potatoes and return to the pot over low heat; cook until any excess water evaporates, about 2 minutes. Add the remaining 1½ sticks butter, reserving 1 tablespoon for topping, and mash with a potato masher until smooth and the butter has melted. Gradually mash in ½ cup milk and ½ teaspoon salt until creamy, adding up to ¼ cup more milk as needed. Season with salt and pepper and stir in the cooked leeks.
  • Transfer the potatoes to a bowl; top with the remaining butter before serving.

MASHED POTATOES WITH KALE AND LEEKS



Mashed Potatoes with Kale and Leeks image

i just threw this together last night when some great friends came over for dinner. it was a really tasty addition to the rest of the meal: big, fresh romaine salad, cran carrots (posted separately) sauteed mushrooms, my friend's lentil loaf (posted separately), rye bread, great spanish red wine, candidato-blueberry crumble for dessert (posted separately). and my husband and i just finished up the leftovers which reheated nicely. enjoy!

Provided by hlkljgk

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

8 medium red potatoes
2 cups kale, chopped (_not_ packed too snuggly ;)
1 medium leek, thinly sliced
4 cloves garlic, minced
4 tablespoons olive oil, divided
1 cup potato water
salt and pepper

Steps:

  • cube and boil potatoes (with skins) in lightly salted water.
  • strain, reserve 1 cup water.
  • sautee garlic and leek in 2 Tbs oil until translucent.
  • add kale, sautee until wilted.
  • mash potatoes with reserved water, 2 remaining Tbs of oil.
  • fold in sauteed veggies.
  • add salt and pepper to taste.

MASHED POTATOES WITH LEEKS AND GARLIC



Mashed Potatoes with Leeks and Garlic image

Categories     Garlic     Potato     Side     Vegetarian     Leek     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 5

3 1/2 cups finely chopped white and pale green part of leek, washed well and drained
3/4 stick (6 tablespoons) unsalted butter
3 pounds russet (baking) potatoes (about 6 large)
6 garlic cloves, unpeeled
1/2 cup of milk

Steps:

  • In a large heavy skillet cook the leeks and 4 tablespoons of the butter, covered, over moderate heat, stirring occasionally, for 8 to 10 minutes, or until they are very tender, and keep them warm. In a kettle combine the potatoes, peeled and cut into 1-inch pieces, the garlic, and enough water to cover the potatoes by 1 inch, bring the water to a boil, and simmer the potatoes for 10 to 15 minutes, or until they are tender. Drain the potatoes and garlic in a large colander, return the potatoes to the kettle, reserving the garlic, and cook them over moderate heat, shaking the kettle, for 30 seconds to let any excess liquid evaporate. Peel the reserved garlic, force the garlic and the potatoes through a ricer or the medium disk of a food mill into a bowl, and stir in the remaining 2 tablespoons butter, the leeks, the milk, and the salt and pepper to taste.

MASHED POTATO AND KALE CAKES



Mashed Potato and Kale Cakes image

This recipe is based on traditional bubble and squeak, a British dish which is traditionally made by pan-frying leftover mashed potatoes and cooked cabbage. Try our version with eggs at breakfast or roast chicken at dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Number Of Ingredients 6

2 pounds russet potatoes (about 6), peeled and cut into 1/2-inch pieces
Coarse salt and ground pepper
1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced
1 bunch kale (3/4 pound), tough stems and ribs removed, leaves coarsely chopped
1/2 pound bacon, diced medium
2 tablespoons unsalted butter

Steps:

  • In a large pot, bring potatoes to a boil in salted water over high, then reduce to a rapid simmer. Add leek and kale and cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain; transfer to a large bowl.
  • In a large cast-iron or nonstick skillet, cook bacon over medium-high until crisp, 8 to 10 minutes. With a slotted spoon, transfer to bowl with vegetables. Season with salt and pepper. With a fork, mash potato mixture until a few lumps remain. With your hands, form into 12 patties.
  • Pour off fat from skillet and wipe clean; add butter and melt over medium. In batches, cook cakes until golden on both sides, about 6 minutes, flipping once.

Nutrition Facts : Calories 381 g, Fat 20 g, Fiber 2 g, Protein 18 g, SaturatedFat 8 g

SIMPLE KALE & MASHED POTATOES



Simple Kale & Mashed Potatoes image

I really enjoy Kale with potatoes and decided to make a very simple version of it. It is quick to make and very flavorful. Use margarine instead of butter if you wish

Provided by Bergy

Categories     Potato

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 5

4 medium potatoes, peeled and cut into 2-inch chunks
1 1/2 cups kale, chopped fairly fine
2 tablespoons ricotta cheese or 2 tablespoons light sour cream
1 tablespoon butter
salt & pepper

Steps:

  • Cover the potatoes with water and bring to a boil, turn the heat to medium but keep the potatoes boiling.
  • Add kale to the boiling potatoes.
  • When potatoes are soft drain the potato kale mixture
  • Add ricotta and butter, salt and pepper to the drained potatoes and kale - mash coarsely.
  • Serve.

Nutrition Facts : Calories 286.5, Fat 5.6, SaturatedFat 3.4, Cholesterol 15.2, Sodium 73.5, Carbohydrate 53.3, Fiber 6.9, Sugar 2.2, Protein 8

CHEF JOHN'S COLCANNON



Chef John's Colcannon image

Colcannon is probably my favorite St. Patrick's Day recipe. It combines the lovely, spring-is-finally-here-greenness of kale and leeks with the always alluring comfort of buttery mashed potatoes.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 6

Number Of Ingredients 10

3 large russet potatoes, peeled and quartered
2 tablespoons butter at room temperature
4 ounces kale, trimmed and chopped
1 leek, light parts only, rinsed and chopped
1 bunch green onions, chopped, white and green parts separated
2 tablespoons butter at room temperature
salt and ground black pepper to taste
¼ cup heavy whipping cream
2 tablespoons butter, for serving
¼ cup green onions to garnish

Steps:

  • Boil potatoes in a large pot of salted water until tender, about 10 minutes. Drain and transfer potatoes to a large bowl. Add 2 tablespoons butter and lightly mash the potatoes.
  • Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. Drain and transfer kale and leeks to a blender. Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.
  • Stir pureed kale mixture into the bowl of potatoes and continue to mash. Season with salt and black pepper to taste. Add cream and stir until desired texture. Top with 2 tablespoons butter and green parts of the green onions.

Nutrition Facts : Calories 310 calories, Carbohydrate 39.6 g, Cholesterol 44.1 mg, Fat 15.6 g, Fiber 5.8 g, Protein 5.7 g, SaturatedFat 9.7 g, Sodium 140.3 mg, Sugar 3 g

LEEK, KALE AND POTATO LATKES



Leek, Kale and Potato Latkes image

These delicious cumin-scented potato pancakes are laced with leeks and crispy kale, adding a putatively healthy touch to the standard fried latke. You can serve them with Greek yogurt, sour cream or crème fraîche. But a chutney or yogurt blended with cilantro, mint and garlic would make for excellent eating as well. You might even try a salsa.

Provided by Martha Rose Shulman

Categories     brunch, dinner, appetizer, side dish

Time 30m

Yield Makes 2 to 2 1/2 dozen, serving 6

Number Of Ingredients 10

5 cups, tightly packed, grated potatoes (use a starchy potato like Idaho or Yukon gold)
2 large leeks, halved lengthwise, cleaned and sliced very thin
1/2 pound kale, stemmed, washed, dried and finely chopped or cut in thin slivers (about 3 cups, tightly packed)
1 teaspoon baking powder
Salt and freshly ground pepper to taste
2 teaspoons cumin seeds, lightly toasted and coarsely ground
1/4 cup chopped chives
1/4 cup all-purpose flour or cornstarch
2 eggs, beaten
About 1/4 cup canola, grape seed or rice bran oil

Steps:

  • Preheat the oven to 300 degrees. Meanwhile, place a rack over a sheet pan.
  • In a large bowl mix together the potatoes, leeks, kale, baking powder, salt and pepper, cumin, chives, and flour or cornstarch. Add the eggs stir together.
  • Begin heating a large heavy skillet over medium-high heat. Add 2 to 3 tablespoons of the oil and when it is hot, take up heaped tablespoons of the latke mixture, press the mixture against the spoon to extract liquid (or squeeze in your hands), and place in the pan. Press down with the back of the spatula to flatten. Repeat with more spoonfuls, being careful not to crowd the pan. In my 10-inch pan I can cook 4 at a time without crowding; my 12-inch pan will accommodate 5. Cook on one side until golden brown, about 3 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm. The mixture will continue to release liquid, which will accumulate in the bottom of the bowl. Stir from time to time, and remember to squeeze the heaped tablespoons of the mix before you add them to the pan.
  • Serve hot topped with low-fat sour cream, Greek yogurt or crème fraiche, or other toppings of your choice such as salsa, chutney or yogurt blended with cilantro, mint, and garlic.

Nutrition Facts : @context http, Calories 58, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 120 milligrams, Sugar 1 gram, TransFat 0 grams

MASHED POTATOES WITH CARROTS AND LEEKS



Mashed Potatoes with Carrots and Leeks image

Categories     Potato     Vegetable     Side     Sauté     Christmas     Thanksgiving     Vegetarian     Quick & Easy     Leek     Carrot     Winter     Boil     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1 leek (white and pale green parts only), coarsely chopped
2 lb potatoes, preferably Yukon Gold or russet (baking) potatoes
2 carrots, cut into 1/2-inch chunks
1/2 stick (1/4 cup) unsalted butter
3/4 cup whole milk
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Wash chopped leek well in a bowl of cold water, then lift out and drain well.
  • Peel potatoes and cut into 2-inch pieces. Cover with cold water in a 3- to 4-quart saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes. Drain and return to saucepan.
  • While potatoes are simmering, cook carrots in a 1- to 1 1/2-quart saucepan of boiling salted water until just tender, 5 to 6 minutes, then drain. Cook leek in butter in a 10-inch skillet over moderately low heat, stirring occasionally, until very tender, about 6 minutes. Add milk, salt, and pepper and simmer, stirring, 2 minutes.
  • Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in carrots.

Tips:

  • Choose the right potatoes: Look for starchy potatoes like Russet or Yukon Gold, as they will give you the creamiest mashed potatoes.
  • Cook the potatoes properly: Boil the potatoes in salted water until they are tender, but not overcooked. Overcooked potatoes will become gluey.
  • Use fresh ingredients: Fresh kale and leeks will give your mashed potatoes the best flavor. If you can't find fresh kale, you can use frozen kale that has been thawed and squeezed dry.
  • Don't overmix the potatoes: Once the potatoes are cooked, mash them until they are smooth, but don't overmix them, or they will become gluey.
  • Season to taste: Add salt, pepper, and garlic powder to taste. You can also add other seasonings, such as herbs or cheese, to your liking.

Conclusion:

Mashed potatoes with kale and leeks is a delicious and healthy side dish that can be served with a variety of main courses. The kale and leeks add a pop of color and flavor to the mashed potatoes, and they are also packed with nutrients. This dish is sure to be a hit with your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #side-dishes     #potatoes     #vegetables     #vegan     #vegetarian     #dietary

Related Topics