Gouda and Kale Mashed Potatoes

These mashed potatoes with kale and smoked gouda are creamy and flavorful without being too heavy. The smoked cheese adds creaminess, while the kale adds a bit of texture and feel-good nutrients.

Kale and Potatoes

Trending or not, I will forever love kale. If you think it's just for health nuts and green smoothies, think again! (No judgement, I happen to love both. 😉

This versatile green goes great in comfort food too - think mashed potatoes, mac and cheese, soup, etc. In fact, one of my favorite combos is kale and potatoes!

These smoked gouda and kale mashed potatoes are light yet creamy with such a nice flavor from the kale and cheese. It's not overpowering or too rich, just pure deliciousness!

Key Ingredients

• Potatoes - I used russet potatoes which give you a really fluffy mash due to their high starch content. Mine were Costco potatoes so they were huge. Just make sure to get 2.5 pounds worth of potatoes.
• Kale - Look for one bunch of curly kale in the loose lettuce section, near the swiss chard and cilantro. I used roughly half the bunch, about 6 stalks.
• Garlic - If you're not big on garlic, you can reduce the amount to one clove or just omit it. The garlic cooks slightly in the hot potatoes and doesn't taste too strong.
• Milk - It's best to use whole milk, especially since this recipe doesn't use any butter!
• Sour cream - Adds creaminess to the potatoes. Use full-fat sour cream for best results.
• Cheese - I bought a block of smoked gouda cheese and shredded it myself. Freshly shredded cheese melts better than pre-shredded cheese.
• Kosher salt - Don't omit the salt. It brings out the flavors in the potatoes! If you only have table salt, reduce the amount by half.

Instructions

• Prep the ingredients: When everything is prepped and ready to go, it makes cooking a breeze! Peel and chop the potatoes. De-stem and chop the kale leaves. Shred the gouda cheese.

• Boil the potatoes: Place the potatoes in a large pot and cover them with cold water. Then bring the water to a boil. Avoid adding them to water that’s already boiling, as this can make them mealy.
• Add the kale: Once the potatoes are almost ready - add the kale and let it boil with the potatoes for 2 minutes. No need to dirty an extra pan!

• Mash with remaining ingredients: Strain the kale and potatoes, then dump them into a large bowl and add the rest of the ingredients. I used a hand mixer to mash mine.
• Serve with shredded gouda: Don't skip this step! Adding freshly shredded gouda cheese on top is key!

Expert Tips

• Make sure to cook the potatoes until fork-tender. If you undercook them, the end result won't be as creamy and little bits of potato won't mash fully.
• I wanted a lighter end result for these mashed potatoes. If you prefer a richer mash, feel free to add some butter!
• Make sure to remove the kale stems and chop the leaves finely. The stems are tough and chewy. You want the kale to mix easily into the potatoes.
• For best results, buy a block of smoked gouda and shred it yourself. The quality is better and it melts really nicely into the potatoes.
• Don't forget to shred extra for topping the potatoes! I can't emphasize this enough.

Storage Tips

• Transfer any leftover kale mashed potatoes to an airtight container and store in the fridge for up to 4 days.
• I don't recommend freezing these mashed potatoes.

More Side Dishes

• 10-minute Sauteed Kale & Spinach
• Oven Roasted Potatoes and Asparagus
• Crispy Roasted Potatoes & Broccoli
• Garlic Olive Oil Mashed Potatoes