Kale and Potato Mash with Romesco Sauce
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Ingredients (9)
- 2 large russet potatoes (just under 1 pound), peeled
- 8 ounces yellow-fleshed potatoes, such as German Butterball or Yukon Gold, scrubbed but not peeled
- 1 tablespoon kosher salt, plus more to taste
- 1 garlic clove, peeled
- 1 large bunch kale, any variety, large stems removed, leaves coarsely chopped
- 2 tablespoons olive oil
- Freshly ground black pepper
- 1/2 recipe Romesco Sauce, for garnishing
- 2 tablespoons flat-leaf parsley, for garnishing
Nutritional Information
- Calories284
- Fat7.58g
- Saturated fat1.07g
- Trans fat
- Carbs49.72g
- Fiber6.23g
- Sugar3.04g
- Protein7.98g
- Cholesterol
- Sodium731.05mg
- Nutritional Analysis per serving (4 servings) Powered by
A vegan side so satisfying you could serve it on its own, as a separate course in a sit-down dinner, or as a quick, healthy lunch dish. Two kinds of potatoes—russets and a yellow-fleshed variety, such as German Butterball or Yukon Gold—give the mash superior color, texture, and flavor. Kale makes it substantial, and a topping of bright-tasting Spanish romesco sauce elevates it to the realm of memorable.
Instructions
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1Cut both types of potatoes into 1-1/2-inch chunks. Add them to a saucepan with cold water to cover by 3 inches. Add the measured salt and garlic clove. Bring to a boil over medium-high heat, then adjust the heat to a simmer and cook until the potatoes are very tender when pierced with a paring knife, about 5 minutes.
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- 2Add the kale to the potatoes and continue cooking until the kale is tender and the potatoes are soft enough to mash, about 2 minutes.
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3Ladle out a 1/2 cup of the cooking water and set it aside. Drain the potatoes and kale in a colander and transfer to a large bowl. Add 1 tablespoon of the reserved cooking water and the olive oil and mash to a chunky texture. If the mash seems too dry, add more cooking water—the texture should be moist but not watery.
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Season with black pepper and taste, adding more salt as needed. Divide the mash evenly onto warmed plates and spoon about 2 tablespoons of romesco sauce over each serving. Sprinkle with chopped parsley and serve immediately. ![]()
Season with black pepper and taste, adding more salt as needed. Divide the mash evenly onto warmed plates and spoon about 2 tablespoons of romesco sauce over each serving. Sprinkle with chopped parsley and serve immediately. 
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