salt + vinegar kale mashed potatoes

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This recipe is for the husband.

As of Sunday morning we had a full bag of fingerling potatoes sitting on the counter.  I asked Chris what I should do with them.  Being the salt + vinegar lover that he is, he suggested some sort of mashed salt + vinegar potatoes.

And then my wheels were turning!

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With a whole head of kale sitting in the fridge, it was the next obvious addition.

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Chris is a salt + vinegar chip fanatic.  He’s also known to douse fresh cut fries in malt vinegar, something that was completely foreign to me when we met.  I used to be disgusted by this, but after stealing fries off his plate for the past 9 years I’ve come to enjoy the tangy taste. 

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You have 2 options with these mashed potatoes. 

You can mash them together, dig in with a spoon, and call it a day…

Or, you can mash them together, form them into balls, coat them with a little more salt + vin, and broil them to form a nice golden crust on top. 

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Or, like me, you can choose both.

You know, eat a scoop, form one scoop into a ball, eat a scoop, form a second scoop into a ball.  And repeat.

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As I mashed the kale into the potatoes,  I realized the mixture looked similar to my mashed potato spinach patties.  Complete coincidence!  I’ve never made a recipe like either of these in the past, but somehow I make two that are quite similar in one week??

Don’t take the time to question it.

Just sit down and eat.

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Print this!

Salt + Vinegar Kale Mashed Potatoes [yields 24-30 2-bite balls]

  • 5c fingerling potatoes, cubed
  • 4c kale, thinly sliced
  • 1.5t garlic, minced
  • 6T apple cider vinegar
  • 2T unsweetened almond milk
  • 1.5T ghee/butter
  • 1/2-3/4t fine grain salt
  • toppings: apple cider vinegar, coarse sea salt, parmesan cheese [opt]
  1. Steam the washed + cubed potatoes for about 10-15min until creamy + tender. 
  2. Mash together in a large bowl with the 1/2T ghee, vinegar, and 1/2t salt.
  3. Add the milk and continue to mash until desired consistency is reached.
  4. In a large pan, heat 1/2-1T ghee over medium heat and add the sliced kale once hot.
  5. Stir frequently for 2-3min until just wilted and stir in the garlic for 30sec.
  6. Immediately add to potato mixture and mash to combine.
  7. Taste and add 1/4t more salt if desired.  Remember you will be topping with more salt before baking.
  8. Set your oven to broil on low with a rack at the top position.
  9. Place about a 2-3T sized scoop of the mixture into a mini muffin pan mold.  Loosely shaping into a ball.
  10. Repeat until all are filled, or place on a large baking sheet.
  11. Pour 1/4-1/2t vinegar over the top of each ball and sprinkle with sea salt.  Sprinkle on cheese if desired.
  12. Broil on low for 10-15min until golden brown. Watch your oven closely as all broilers are very different.  Broil over high for the last 1-3min if necessary.
  13. Balls should easily remove from the pan with the help of a spoon or fork.

notes:  Malt vinegar should also work for this recipe.  If you can’t find fingerling, sub another creamy potato.  Can easily be made vegan with Earth Balance.

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You can thank Chris for this one!

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It’s Monday.

Eat something delicious and tell me about it.