Mashed potatoes with kale are creamy and flavored with the delicious flavors of marsala and parmesan cheese. Quickly prepped kale boosts the nutrition and blends right into this simple and elevated take on a favorite side dish.
There are times when I get stuck on a flavor in my head and just can’t let it go. This is one of those times. Pre-Christmas I shared a recipe for parmesan marsala sauteed kale that remains a top three way to scarf down a leafy green. And now? Those flavors are getting rolled up into a jazzed up mashed potato recipe. Life is good.
While these mashed potatoes with kale feature several of the same major ingredients (like Parmesan, marsala, kale…), everything comes together differently to deliver the same OMG flavor in a simplified way.
All the mashed potato goodies like butter, cream, and sour cream are here, along with Marsala wine. It adds something special to the flavor, which when combined with the Parmesan cheese, takes mashed potatoes to the next level.
As for the kale, I usually take a shortcut and use bagged kale which is already chopped. Obviously fresh kale would work, too. The bag I use has ten ounces, which is equivalent to one large bunch of fresh kale. The good thing is that there’s wiggle room here and the amount of kale doesn’t need to be precise.
You can, of course, skip the kale altogether and simply prep a mean pot of marsala parmesan mashed potatoes by themselves, but what better way to sneak kale into your diet than by mixing into comfort food?
The kale doesn’t give much of a flavor at all (besides the hint of Marsala!) to the final product, so I’m willing to bet that even the kale skeptics among us will enjoy this dish.
As the potatoes take some time to boil, I set another pot of water on the stovetop concurrently so that the kale could do a quick boil for five or so minutes. This makes sure that the kale is tender and wouldn’t be chewy or tough once it’s mixed into the mashed potatoes. If you’ve ever experienced stringy kale, you won’t need to worry about that here.
After boiling the kale for five or so minutes, remove it from the pot, let it cool off a bit to safely handle, then squeeze out as much moisture as you can.
Once the potatoes are fork-tender, drain them and add them back to the pot. Mash them with the butter, cream, and sour cream to combine, then add the Marsala, garlic, salt, and pepper.
Lastly give the kale a little drizzle of Marsala and stir them into the mashed potatoes along with the Parmesan. Adjust the seasonings to taste and you’re all set!
Another way we love to eat kale? In a kale caesar salad. This easy homemade dressing (no eggs!) features Greek yogurt at its base and truly doesn’t taste lightened-up at all.
It’s hard not to love a caprese salad but it’s not exactly a dish known for having leafy greens. This marinated caprese salad is served on a bed of balsamic vinegear and olive oil rubbed kale (!) for a hearty and healthy base.
- If you’re using bagged kale greens, make sure to remove any of the larger stem pieces that sneak in there because they won’t be so great to chew on in the final dish.
- While it takes a little longer, I’m a BIG fan of freshly grating Parmesan cheese versus buying pre-grated or -shredded. It just has a fresher flavor. My second choice would be a carton of pre-grated cheese from the deli department (I do this if a wedge isn’t available). I do not recommend that shelf-stable parmesan in a plastic canister with a green lid.
Marsala Parmesan Mashed Potatoes with Kale
- 10 oz kale greens or one large bunch, chopped
- 3 lbs russet potatoes, peeled and cut into 1" cubes
- 2 tbsp unsalted butter
- 1/4 cup heavy cream
- 1/4 cup plus 2 tbsp sour cream
- 1/2 cup Marsala wine plus a little drizzle
- 2 cloves garlic pressed or minced
- Salt and pepper to taste
- 1 cup grated Parmesan cheese
- Bring a large pot of water to a boil and add potato chunks. Let boil for 20-25 minutes or until potato chunks are tender and mash-able.
- Meanwhile, bring another pot of water to a boil. Add kale greens and cover, reducing heat to medium. Let kale boil for 5-7 minutes, or until tender. Drain kale and squeeze out as much residual moisture as you can from the kale. Set aside.
- Once the potatoes are done, drain the water and put them back in the pot on the stovetop set over low heat. Mash them using a potato masher or the back of a fork.
- Add butter, heavy cream, and sour cream and stir until smooth.
- Add 1/2 cup of Marsala, garlic, salt, and pepper to the pot and stir until everything is combined again.
- Drizzle a little bit of Marsala over the reserved kale and stir. Add kale and grated Parmesan to the pot with the mashed potatoes and stir until combined. Serve while warm.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.