Best 3 Mashed Potato And Kale Cakes Recipes

**Mashed Potato and Kale Cakes: A Culinary Symphony of Flavor and Texture**

Embark on a delightful culinary journey with our tantalizing mashed potato and kale cakes, a harmonious blend of flavors and textures that will elevate your taste buds to new heights. These delectable cakes, crafted with love and precision, showcase the perfect balance between crispy exteriors and fluffy, flavorful interiors. Each bite is an explosion of savory goodness, thanks to the incorporation of fresh kale, aromatic herbs, and a symphony of seasonings. Whether you're a seasoned foodie seeking a new culinary adventure or a home cook searching for a comforting yet sophisticated dish, our mashed potato and kale cakes are sure to leave you craving more. This comprehensive article provides you with two unique recipes: one for classic mashed potato cakes and another for their tantalizing kale-infused variation. Get ready to indulge in a culinary masterpiece that will become a staple in your kitchen repertoire.

Here are our top 3 tried and tested recipes!

MASHED POTATOES WITH KALE

Mashed Potatoes with Kale image

Provided by Giada De Laurentiis

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

5 large russet potatoes, peeled and chopped into 1-inch pieces (about 4 pounds)
2 cloves garlic, peeled and smashed
1 teaspoon kosher salt
2 tablespoons unsalted butter, at room temperature
3 tablespoons extra-virgin olive oil
1 small onion, diced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
One 12-ounce bunch kale, stemmed and chopped into 1-inch pieces
1/4 cup low-sodium chicken broth
1 cup mascarpone cheese, at room temperature (about 8 ounces)
1/2 cup low-sodium chicken broth
1/2 stick unsalted butter, at room temperature, cut into 1/2-inch pieces
3/4 cup grated Parmesan
2 teaspoons kosher salt, plus extra for seasoning
1 teaspoon freshly ground black pepper, plus extra for seasoning

Steps:

For the potatoes: Combine the potatoes, garlic, salt and butter in a 5-quart saucepan with enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and mash the potatoes until smooth using a potato masher.
For the kale: Heat the oil in a large skillet over medium-high heat. Add the onion, salt and pepper. Cook until translucent, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the kale and chicken broth. Cook, stirring occasionally, until wilted, 10 to 12 minutes.
To assemble: Add the kale mixture, mascarpone cheese, chicken broth, butter, Parmesan, salt and pepper to the potatoes. Stir over low heat until smooth and warmed through. Season with salt and pepper. Transfer to a bowl and serve.

MASHED POTATOES WITH KALE (COLCANNON)

Mashed Potatoes With Kale (Colcannon) image

Colcannon is one of the great signature dishes of Ireland. The most common version pairs cabbage with potatoes, but the dish is also made with kale, and that's the one I usually make. You can substitute extra virgin olive oil for the butter (in which case it will be more Mediterranean than Irish).

Provided by Martha Rose Shulman

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 7

Ingredients

2 pounds russet potatoes, scrubbed and peeled
Salt
1 pound (1 large bunch) kale, either curly or cavolo nero, ribs removed, leaves washed
1-1/4 cups low-fat milk
2 heaped tablespoons chopped scallions (about 3 scallions)
freshly ground pepper
2 tablespoons unsalted butter or extra virgin olive oil

Steps:

Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 to 45 minutes. Drain off the water, return the potatoes to the pan, cover tightly and let steam over very low heat for another 2 to 3 minutes. Remove from the heat and mash with a potato masher or a fork, through a food mill or in a standing mixer fitted with the paddle, while still hot.
While the potatoes are cooking bring a large pot of generously salted water to a boil and add the kale. Fill a bowl with ice and water. Cook the kale for 4 to 6 minutes (after the water returns to the boil), until the leaves are tender but still bright green. Transfer to the ice water, allow to cool for a couple of minutes, then drain and squeeze out excess water. Chop fine (you can use a food processor).
Towards the end of the potato cooking time, combine the milk and the scallions in a saucepan and bring to a simmer. Remove from the heat and let steep for a few minutes. Stir the chopped kale into the hot mashed potatoes and beat in the milk and butter or olive oil. The mixture should be fluffy (you can do this in an electric mixer fitted with the paddle). Add salt to taste and freshly ground pepper. Serve hot, right away, or keep warm in a double boiler: set the bowl in a saucepan filled one third of the way with water. Make sure the water doesn't touch the bottom of the bowl. Bring the water to a simmer. Stir the potato and kale mixture from time to time.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 5 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 663 milligrams, Sugar 5 grams, TransFat 0 grams

MASHED POTATO AND KALE CAKES

Mashed Potato and Kale Cakes image

Taken from Everyday Food, November 2011 for safe keeping. Seems good for leftover mashed potatoes as well.

Provided by RaeMay

Categories Potato

Time 45m

Yield 12 cakes, 6 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs russet potatoes, peeled and cut into 1/2 in pieces
coarse salt and pepper, to taste
1 leek, halved lengthwise, thinly sliced (white and light-green parts only)
1 bunch kale, tough stems and ribs removed, leaves coarsely chopped
1/2 lb bacon, diced
2 tablespoons unsalted butter

Steps:

Boil potatoes over high then reduce to a rapid simmer.
Add leek and kale, cook until potatoes are tender (about 10 minutes), drain and transfer to large bowl.
In cast-iron or nonstick skillet cook bacon until crisp, transfer to bowl with vegetables.
Season to taste with salt and pepper then mash and form into patties (about 12).
Pour off fat from skillet, wipe clean, add butter and cook patties until golden on sides (flip once).

Nutrition Facts : Calories 349.4, Fat 21.3, SaturatedFat 8.2, Cholesterol 35.9, Sodium 341.8, Carbohydrate 32.1, Fiber 4.3, Sugar 1.8, Protein 8.8

Tips:

For a crispier exterior, use a cast-iron skillet or griddle to cook the cakes.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
To make sure the cakes are cooked through, insert a toothpick into the center of a cake. If it comes out clean, the cake is done.
Serve the cakes with your favorite dipping sauce, such as ketchup, mayonnaise, or sour cream.

Conclusion:

Mashed potato and kale cakes are a delicious and easy-to-make appetizer or side dish. They are perfect for using up leftover mashed potatoes and kale, and they can be customized to your liking. With a crispy exterior and a soft and fluffy interior, these cakes are sure to be a hit with everyone who tries them. So next time you have some leftover mashed potatoes, don't throw them away! Use them to make these tasty and versatile cakes instead.