Kale & Chive Red Mashed Potatoes

Mmmmm….mashed potatoes.

Far from a summer recipe, but I can (unfortunately) sense the weather shifting into fall mode, which means I’m embarking on my first full winter season as a vegetarian.  I foresee a lot of warming, comfort foods in my future, so in order to avoid too many unnecessary carbs, I’m going to TRY to add as many healthy veggies into the dishes I come up with for the colder weather.

I’ve made mashed potatoes many times before, but never with the awesome mixer I got last Christmas (thanks to my brother Eddie), and never with chives (thanks to my co-worker Brenda for donating a chive plant to my growing herb collection).  These mashed taters are absolutely perfect!

(our back porch ghetto garden)

6 large red potatoes, quartered (about 8 cups)

3 cups fresh kale, chopped

1/2 cup fresh chives, chopped

1/2 cup cream

1/2 cup Parmesan cheese, shredded

1/2 cup onions, chopped

4 cloves garlic, minced

3 tbsp olive oil

1/4 sea salt

1/4 black pepper

  • Bring a pot of water with potatoes in it, to a boil and boil for 30 minutes or until fork tender
  • Remove from heat and strain, then pour in a large bowl
  • Add kale, 1/4 cup cream,olive oil, garlic, salt and pepper into the bowl
  • Using the mixer, blend potato mixture on low/medium until creamy, but semi-chunky
  • Add the remaining cream and cheese and mix for another 2 minutes
  • Remove from mixer, then stir in chives and onions until well blended and creamy

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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.


  1. […] started using fresh tomatoes from the farmer’s market (the BEST ones I’ve ever had) and herbs from our porch.  It’s pricier than the can version and doesn’t make a huge batch (about 2 cups) but […]

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