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Buttermilk and Chive Creamed Kale Mashed Potatoes

Creamy mashed potatoes with the healthy addition of creamed kale.

Buttermilk and Chive Creamed Kale Mashed Potatoes Photo
Yield: 6-8 servings


  • 1 lb yukon gold potatoes, peeled and chopped
  • 1/4 cup buttermilk
  • 1/4 cup chicken stock
  • 1 Tbsp grass fed organic butter
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • KALE
  • 4 cups kale, stripped from the stalks and ripped into bite size pieces
  • 1/2 cup buttermilk
  • 2 Tbsp grass fed organic butter
  • 1 Tbsp chives (plus more for garnish)
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  1. In a large pot boil potatoes until tender. Drain and cover to keep warm.
  2. In a small saucepan on low heat warm buttermilk, chicken stock, and butter.
  3. Using an immersion blender or electric mixer to blend potatoes with warmed liquid until creamy. Be cautious to not over-whip to avoid releasing too much starch from the potato, this would result in gummy potatoes.
  4. In a large pot of boiling water, boil kale for 4 minutes (feel free to use the same water you boil the potatoes in).
  5. Drain kale, allow to cool, and squeeze kale between your hands to release any excess water. You want the kale to be as dry as possible.
  6. In a food processor blend kale, buttermilk, chives, and butter until creamy.
  7. Arrange potatoes and kale in bowl and top with chives.

by Abra Pappa for Nutritious America

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