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Creamy mashed potatoes combined with tender kale, ghee, and nondairy milk for a comforting slow-cooker side dish.
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Prep Time 15 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours
Servings: 4
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 2 pounds Yukon Gold or russet potatoes peeled and cut into 1-inch chunks
  • 1/2 cup broth
  • 3/4 to 1 teaspoon salt divided
  • 8 ounces kale stems removed and finely chopped
  • 2 tablespoons ghee or olive oil
  • 1/2 cup plain unsweetened nondairy milk warmed
  • Freshly ground black pepper

Method
 

  1. 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.
  2. Before the potatoes are ready, steam the chopped kale over boiling water until tender. Set the kale aside.
  3. 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.
  4. 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. 

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