Kale Potato Mash is a new twist on classic mashed potatoes. Fluffy Dijon mashed potatoes with tender kale, red onion, chickpeas, and tangy feta cheese. Yum!
Peel the potatoes and cut into 1-inch pieces. Add to a large saucepan of water. Boil over high heat, until tender; about 12 to 15 minutes.
Meanwhile, slice the onion. Drain and rinse the chickpeas. Roughly chop the kale.
Heat the oil to a large nonstick skillet over medium heat. Add the onion and sauté until tender, about 5 to 7 minutes. When the onions are tender, add the chickpeas and warm through; about 2 minutes. Add in the kale and cook until wilted; about 5 more minutes.
Drain potatoes well and return them to pot. Add in the milk and Dijon mustard. Mash the potatoes with a potato masher or a fork. Do not overwork the potatoes or the mashed potatoes will end up gluey. Season with salt, to taste
Divide the potatoes among 4 plates and top with kale mixture, crumbled feta cheese. Serve immediately!
Notes
This recipe is perfect for leftover mashed potatoes. Just reheat the leftover mashed potatoes and stir in the Dijon mustard and about 2 tablespoons of the milk at a time until they loosen up, as needed.Season with moderation. Remember the feta cheese can be salty, so go easy on the salt.Recipe Adapted from Savory Magazine
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