I don't know what planet Ash's kids come from, but mine are from the planet "eewww, there are green things in my potatoes, c'est quoi, ça?" Never-the-less I personally adore potatos, kale, and olive oil, and add "fried" shallots and parmesan... oh-la-la... how could you go wrong. Now I just have to try and find kale in the markets in the southern France.

I've made a similar recipe before, and I love the contrast of the smooth, creamy potatoes with the slightly crunchy, bitter kale. Beautiful photo!

The olive oil puts you hot on the trail of the Dalmatia's blitva here. I've been meaning to post a blitva recipe for a while since it's an essential element of that cuisine, and here's another impetus. I'm definitely a staunch proponent of potatoes mashed with greens, but I have such a taste for the dark leafies now that the affair often ends up consisting of just as much green as spud - and it's no less comforting that way. Check me in a couple of days for blitva...

I've done something very similar with mashed white beans and kale--with garlic, olive oil, rosemary and a squeeze of lemon. It was good on toast. I hadn't thought of doing it with potatoes though...

Love this recipe. Maybe you can't pass this onto the kids. However, it's a sure fire way to get us "grown-ups" to incorporate those dark leafy greens in our diets. You know, the ones we buy at the market that somehow become a science experiment in the bottom of the refrigerator.

In Holland you boil the potatoes with the minimum of water, and place the kale on top to steam while the potatoes cook. Then when it's time to serve you mash it all together. No olive oil, but reserve some of the liquid from cooking and add a little bit of milk, or butter or sometimes vinegar to give it a little bit of a bite. This is a fantastic way to get kids to eat leafy greens, because they don't really notice the strong flavour when it's combined with the potatoes.

A great way to sneak some veggies into mashed potatoes is to mash in some cauliflower. They'll never know what hit 'em.

The Dutch would call this stamppot. It's common there (although not so much with olive oil). They also use a different word for pea soup after the first day - when freshly made, it's erwtensoep, the next day it's snert.

Im so happy to see a mashed potatoes recipe without calling for a half-stick of butter!!! Adding greens to mashed potatoes sounds so brilliantly intuitive. I may do a variation with Bok Choy... -Jared

I love following the seasons... and recipes that dance together and pass in the night! From my market here in Tuscany, I bought turnips and their greens. I roasted the turnips, but would have loved to try them as the puree, with the greens blended in. We twice cook the green's and flavor with garlic. What's not to love! Italians often add polenta to soups or stir in sauteed greens, More comfort food. Right now we are getting tiny kale to eat raw in salads! M

Looks gorgeous. Funny, when I was a YO, I insisted on lumps in my mashed potatoes... I wanted to make sure they were "real" and not from a box :-) But, I also would have picked out the greens ;-) -L

I think kale makes anything better. My current favorite is finely chopped kale with quinoa, a little lemon juice, and a dash of Alepo pepper. Thanks for a great site.

This is how we always make mashed potatoes. Also good with spinach and caramelized onions. Or horseradish!

Being from the south you can imagine the kind of mashed potatoes I was raised on [plenty of cream and butter]. This recipe sounds absolutely wonderful and I will try it. We do love greens in the south too so it isn't a stretch to combine the two. I have not seen one of your recipes that I did not want to try. Thank you for sharing this wonderful site...[sight :)] and recipes.

Thanks for the heads up on the book. Can't wait to get it. Love smashed potatoes with additions - do it all the time but have to admit, never with a leafy green. Next on the list!

Sounds really good. I think I could get this past my husband. I think the 2 yo might pick out the greens. She does when I add them to soups. Does the book say who contributed which recipes? I have lidia's family table & love it. I think I would add white beans to the potatoes and then fry like pancakes. maybe with a tomato or pesto sauce as a spread.

Thanks, Heidi! Another great recipe with a beautiful photo. :D I especially like the idea of using a white bean instead of the potato. Think I might try it that way soon.

Mmmmm. I'm all about comfort food made healthy! This looks wonderful!

Sounds great! I love new twists on old favorites! And since I have just begun to cook with Bulgur Wheat, I can't wait to hear about the Bulgur Pilaf with Toasted Noodles.

oh lovely recipe!! a few ideas...you can use sweet potatoes instead of potatoes for an interesting flavour. also, my favourite substitute for potatoes is raw plantains....i hope its the right name..maybe its called green bananas or green plantains..it can be found in indian grocery stores. it is great mashed, but because its iron rich, it tends to darken...best to soak it in water or add a little lemon juice to keep the colour from becoming too dark. It is also great with grated/toasted coconuts and tempered with mustard seeds. it is quite a favourite in our house, actually. do try it if you happen to pass by an indian grocery store's vegetable section. oh..and sesame seed oil(not the chinese kind..the middle eastern kind. its called gingelly oil in south indian cookery parlace) is really awesome with this...