green_kale_mash potatoes_recipe

green_kale_mash potatoes_recipe

It’s that time of year when everyone is in search of green recipes for St. Patrick’s Day. If you’re looking for a naturally green recipe, look no further than these green kale mash potatoes.

Potatoes are a big part of Irish culture. As a result, there are a plethora of traditional St. Patrick’s Day potato recipes from which to choose — but let’s be clear; this isn’t one of them! What you’ll get in these delicious kale mashed potatoes is a hearty and crowd-pleasing recipe that you can eat all year.

Kale is one of my favorite ingredients. Not only is kale green, but it’s full of healthy minerals and vitamins like Vitamins K and C, antioxidants, and calcium. That makes kale a great option for adding to traditional favorites and given them a “green spin.” Mashed potatoes are the perfect canvas for a green St. Patrick’s Day recipe, but even a family-favorite like mashed potatoes can get a little mundane.

Those looking for a more natural and healthy approach to eating will appreciate that there is no need to add artificial dyes or colors to these mashed potatoes either. Just a quick dip in warm water keeps the kale’s vivid green color, and diminishes the bitterness that some taste buds don’t enjoy.

Plus, there won’t be any tummy troubles after enjoying these mashed potatoes, because cream is replaced with nut milk! So dig in and enjoy.


(Makes 6-8 servings)
(Cooking Time: 20-25 minutes)

  • 3 pounds russet potatoes (peeled and cut into 1- inch pieces)
  • 1 ½ cup nut milk (almond or other variety)
  • 1 tsp ghee or butter
  • 3 cups fresh kale (chopped)
  • ½ tsp salt (more as desired)
  • pinch nutmeg
  • *water (enough water to cover potatoes)
  • * fresh cracked pepper and additional salt to taste


  • Place potatoes in large pot and cover with enough cold water to boil with 1/2 tsp salt.
  • Allow to come to a boil on medium-high heat.
  • Cook until fork tender and remove from heat.
  • Remove potatoes from the water but keep the water in the pot.
  • Add the chopped kale and let sit in the warm water for 5 minutes.
  • Again, reserve the warm water that was used for boiling.
  • To a large blender add the potatoes, kale, nut milk and blend.
  • Add up to a ½ cup kale/potato water to the blender as needed, depending on desired consistency.
  • Season with nutmeg, salt and black pepper as desired.

Some of my other favorite naturally green recipes include sauteed kale with lemon and this fresh green juice recipe. Although this fresh juice recipe doesn’t contain any kale, it certainly packs a big nutritional punch.

About the author

Lisa Leslie-Williams

Lisa Leslie-Williams

Lisa Leslie-Williams is a pharmacist turned health and wellness lifestyle blogger, with a style that’s all her own. She lives in the Washington DC-metro area with her college sweetheart and their two homeschooled children. Since trading her script pad for a keypad, Lisa has never looked back. Inspired by changes in her own diet and health, her blog, The Domestic Life Stylist, offers posts on healthy living. Lisa passionately believes that food/wellness (and not pharmaceuticals) are the first line to attaining optimal health, self-care is a necessity (not a luxury), and “momming” with style is not an oxymoron. Lisa is frequent TV guest and has appeared on shows like the Dr. Oz show and Good Morning Washington. She's also the author of the popular e-book, “7 Dangerous Health Mistakes Every Mom Makes."