Recipes » Side Dishes » Garlic and Kale Smashed Potatoes
T. Colin Campbell Center for Nutrition Studies


  • 3 pounds small red potatoes
  • ¼ cup unsweetened plant-based milk
  • 1 Tbsp nutritional yeast
  • 6 large cloves garlic, crushed
  • ½ tsp sea salt, or to taste
  • ½ cup chopped kale
  • 4 green onions (scallions), thinly sliced


  • 1. Place the potatoes in a medium saucepan and cover with water by 1 inch. Bring to a boil then reduce the heat to medium-high. Continue cooking until the potatoes are tender, about 15 minutes. To test if the potatoes are done, slip a small paring knife into one of the larger potatoes.
  • 2. Drain the potatoes in a strainer.
  • 3. Return the empty pot to the stove-top and add plant-based milk, nutritional yeast, garlic, and sea salt. Sauté, stirring frequently, until the garlic is fragrant, about 1 minute.
  • 4. Add kale and sauté for 15 seconds.
  • 5. Remove from the heat and add the green onions and potatoes to the pot.
  • 6. Using the back of a fork or a large spoon, gently press down on each potato until the skin breaks and the potato smashes just a little. Continue until all potatoes are lightly crushed.
  • 7. Gently stir the potatoes and the “butter” mixture together until combined. Some of the potatoes will break down but this is okay.
  • 8. Season with salt and pepper to taste and serve.

Cooking Tips

  • 1. Do not overcook the garlic or the greens!

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