Vegan Mashed Potatoes with Garlicky Kale

Friends, hold on tight. IT is here. The week we anticipate with our stretchy pants ready to go. It’s Thanksgiving week (!!!!!) and I couldn’t be more excited. I mean, can we talk about the foooood we will all consume in record-breaking amounts before we even know what’s going on? Yup, this is my kind of holiday.
Obviously if I’m going to go all out on food one day of the year, it’s got to be the best of the best. No wimpy dishes, plz. I’m glad to present you these creamy Vegan Mashed Potatoes with Garlicky Kale that have most definitely passed my Thanksgiving menu requirement of being super freaking delicious and everything you could ever want.

INGREDIENTS:

• 2 cups kale, stems removed, chopped, and packed tightly
• 3 pounds Yukon Gold potatoes
• 1 1/2 teaspoons salt
• 1/2 tablespoon + 2 tablespoons olive oil
• 3 cloves of garlic, minced, or 1 1/2 teaspoons minced garlic
• 1/2 teaspoon pepper

INSTRUCTIONS:

1. Bring a large pot of water to a boil.
2. Wash potatoes. If they are large, cut in half; place in the pot. Let the water return to a boil; cook the potatoes until fork tender, about 20-25 minutes.
3. Meanwhile, in a skillet over medium heat, place 1/2 tablespoon oil. When hot, add garlic; cook for about 1-2 minutes until fragrant, making sure not to burn it.
4. Add the kale to the skillet; stir. Saute until the kale is wilted. Remove from heat.
5. When the potatoes are tender, drain the pot. Place the potatoes in a large bowl. You can either use a stand mixer or a potato masher at this point, or you can place the potatoes in a food processor. Either way, mash or cream the potatoes to your desired consistency.
6. Add 2 tablespoons oil, kale, salt, and pepper; stir until fully combined.

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