Creamy mashed potatoes combined with tender kale, ghee, and nondairy milk for a comforting slow-cooker side dish.
Ingredients
Method
- Coat the inside of a 4- to 5-quart slow cooker with oil or nonstick cooking spray. Add the potatoes, broth, and 3/4 teaspoon salt, adding up to 1 teaspoon if the broth is low in sodium. Cover and cook on Low for 4 to 5 hours, or until the potatoes are tender.
- Before the potatoes are ready, steam the chopped kale over boiling water until tender. Set the kale aside.
- Mash the cooked potatoes directly in the slow cooker. Fold in the steamed kale, ghee or olive oil, warmed nondairy milk, and black pepper with a wooden spoon.
- Taste and adjust the seasoning as needed. Serve hot.
Notes
For a soy-free version, use soy-free vegan butter or olive oil. Chard, spinach, or cabbage may be used instead of kale. Recipe is gluten-free. Ghee is clarified butter that has had the casein removed.Â