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Emerald Mashed Potatoes


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Emerald Mashed Potatoes


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Emerald Mashed Potatoes


  • Ready Time : 0 min



  • 3 pounds Russet potatoes, peeled and chopped
  • 4 tablespoons extra virgin olive oil
  • 1 bunch kale, large stems stripped and discarded, leaves chopped
  • 4 cloves garlic, minced
  • 1/2 cup warmed almond milk


Put the potatoes in a large pot of water with a pinch of salt.  Bring to a boil and cook until potatoes are soft, about 20 minutes.

Heat a large saute pan with two tablespoons oil.  Add kale and garlic and pinch of salt to taste, saute until wilted, set aside.

Mash the potatoes with a potato masher.  Add milk a little at a time while stirring until desired consistency is reached.  Add salt and pepper to taste.  Pour kale into potatoes and stir until incorporated.

Goes well with Corned Beef.

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




4 Responses to Emerald Mashed Potatoes

  1. kale and garlic are not in the ingredients… please add the quantities needed. this looks like a delicious dish!

  2. thanks!

  3. how do you keep them warm during the seder so they don’t dry out?

    • I would keep them covered on a hot plate or in the oven, and make sure they are nice and wet to start with.

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