Creamy, Vegan Mashed Potatoes: A Healthier Thanksgiving Favorite

Thanksgiving is all about comfort food, and the best comfort food is nourishing too! These creamy vegan mashed potatoes with kale and onion are a delicious way to add more greens to your holiday table while keeping all the cozy flavors your family loves. For an extra boost of vitamins and minerals, you can even swap classic white potatoes for sweet potatoes or use a mix of both.

This dish is hearty, colorful, and completely dairy-free, making it a crowd-pleasing side for vegans and non-vegans alike.

Vegan Mashed Potatoes with Kale (Thanksgiving Side)

Ingredients:

• 3 pounds organic white or sweet potatoes (or a mix)
• 2–3 tablespoons nondairy butter (such as Earth Balance or Violife)
• Himalayan salt and pepper, to taste
• 1 bunch organic Lacinato kale
• Olive oil, a few teaspoons (for sautéing)
• 2 white onions, thinly sliced
• 1 tablespoon white balsamic vinegar
• 1/4 cup nondairy milk (almond, rice, hemp, oat, or your favorite)

Recipe:

1. Cook the potatoes:
   • Peel (if desired) and chop the potatoes into even chunks.
   • Place in a large pot, cover with water, and bring to a boil.
   • Boil until fork-tender, about 30 minutes.
2. Prepare the kale and onions:
   • While the potatoes are cooking, pull the kale leaves from the ribs and tear into small pieces.
   • Heat a few teaspoons of olive oil in a sauté pan over low–medium heat.
   • Add the sliced onions and cook until golden brown, about 10 minutes.
   • Add the kale and garlic (if desired) and sauté for about 8 minutes longer, until the kale is tender and chewy.
   • Add the white balsamic vinegar, stir to combine, season with salt and pepper, then remove from heat.
3. Mash the potatoes:
   • Drain the potatoes, reserving 1 cup of the cooking water.
   • Return potatoes to the pot.
   • Add the reserved cooking water and mash by hand (with potato masher) or with a hand mixer.
   • Add 2 tablespoons of nondairy butter and salt to taste. Set aside.
4. Warm the nondairy milk:
   • In a small saucepan, heat the nondairy milk until it is about to boil.
   • Stir the hot nondairy milk into the mashed potatoes until they’re creamy and smooth.
5. Combine and serve:
   • Gently fold the kale and onion mixture into the mashed potatoes.
   • Taste and adjust seasoning with additional salt and pepper if needed.
   • Serve immediately as a cozy, plant-based Thanksgiving side.