What happens when Thanksgiving and St. Patrick’s Day reproduce? You get this.
Which, I’ll be honest, I’m not mad about. Mashed potatoes are one of my favorite foods, any time of the year and kale is a close second. Not only is kale super trendy right now (and you know me, following the trends) it has 0 points and is considered a power food (Plus, it’s green for St. Patty’s!). Anything that’s a power food is going straight to my belly this month because I need to lose 8 pounds by April 20th. Yep, 8 real pounds.
I know you’re probably like, “you aren’t going to lose that eating mashed potatoes!” And you couldn’t be further from the truth. Sure, the delicious kind my mom makes with 2 sticks of butter and a tub of sour cream may stunt my efforts, but these? These luscious tots? They don’t have ANY butter and just a smidgen of fat free sour cream and light cream cheese. So they are guilt-free and just as delicious.
Now, why is kale a power food anyway? It’s just a leaf, right?
Well yes, but it’s much more than that! Kale is full of super antioxidants and nutrients, like calcium, vitamin C, folic acids, maganese and the powerful carotenoids lutein and zeaxathin, which help prevent UV damage to the eyes, among other things. The maganese in this leafy vegetable help aid your body’s defense system too. A lot hiding under that simple leafy, exterior!
Paired with fiber rich potatoes, you’ve got one healthy and naturally green meal! Thanksgiving and St. Patrick’s Day should mate more often, don’t you think?
Mashed Potatoes with Garlic & Kale
Serves about 8
Prep time: 20 minutes
Cook time: 10 minutes
- 5 large russet potatoes, rinsed (you can keep the skin on or remove it)
- 4 cloves garlic
- 2/3 – 3/4 cups low sodium, organic chicken broth
- 1/4 cup fat free sour cream
- 2 tablespoons low fat cream cheese
- 1 tablespoon olive oil
- 1 cup kale, wilted
- Liberal dashes of salt and pepper
- Prepare potatoes by cutting them into quarters and placing them in a large pot. Add enough water to cover them and set to boil. Boil potatoes for about 6 minutes, or until soft when pierced with a fork. Rinse and place back into the pot.
- While potatoes boil, saute garlic in 1/2 tablespoon of olive oil until softened, about 4 minutes.
- Add in 2/3 cup chicken broth, cream cheese, sour cream and garlic. Beat with a handheld mixer or immersion blender until soft. Stir in wilted chopped kale. Add additional chicken broth or cream cheese for creaminess. Season liberally with salt and pepper and enjoy!
Nutritional information per 1/2 cup:
Calories: 95 calories
Fat: 2.8 grams
Carbohydrates: 19 grams
Protein: 4 grams
Fiber: 1.9 grams
Weight Watchers Points Plus Points: 3