Creamy Olive Oil Mashed Potatoes with Kale and Herbs

Skip the dairy with these Olive Oil Mashed Potatoes with Kale and Herbs. This savory, garlic- and herb-forward side dish works beautifully for holiday dinners, family meals, or weeknight suppers when you want something comforting but a little different.

My grandmother made the kind of family dinners everyone remembered—simple, hearty, and comforting. Meat and potatoes were often on the table, and while her classic mashed potatoes were always welcome, I like to give that familiar dish a modern twist from time to time. These olive oil mashed potatoes keep the comforting texture you expect but swap butter for extra virgin olive oil, and add sautéed onions, garlic, kale and fresh herbs for brightness and depth.

Ingredients

The full recipe card, including measurements and servings, appears below.

• Yellow potatoes (leave the skins on and cube)
• Red potatoes (leave the skins on and cube)
• Chicken broth
• Milk or unsweetened almond milk
• Fresh herbs (for example: basil, thyme, sage)
• Sea salt and freshly ground pepper
• Extra virgin olive oil
• Sweet onion
• Garlic
• Fresh kale, coarsely chopped

How to Make Olive Oil Mashed Potatoes

These mashed potatoes are simple to prepare and full of flavor. The instructions below yield tender, creamy potatoes with a light olive oil richness and a vibrant kale-and-herb finish.

1. Cook the potatoes: Place the cubed potatoes and chicken broth in a large, microwave-safe bowl and cover. Microwave on high until the potatoes are fork-tender, about 15 minutes depending on your microwave and the size of the cubes. Drain any excess liquid if necessary. Mash the potatoes to your desired consistency.
2. Season and loosen: Stir in the milk or almond milk, chopped fresh herbs, sea salt, and pepper. Add a generous drizzle of extra virgin olive oil and stir until the mixture is creamy. Taste and adjust seasoning as needed.
3. Sauté the aromatics: While the potatoes are cooking, heat olive oil in a large skillet over medium heat. Add the sliced sweet onion and cook, stirring frequently, until the onions are softened and golden, about 10–15 minutes. Add the minced garlic and cook for another 3–5 minutes, being careful not to burn the garlic.
4. Wilt the kale: Add the coarsely chopped kale to the skillet and cook for 1–2 minutes until it wilts but keeps some color. Mix the onion, garlic and kale thoroughly.
5. Combine and serve: Fold the sautéed kale and onion mixture into the mashed potatoes. Transfer to a serving bowl and serve hot as a side to roast beef, poultry, or a vegetarian main. The dish pairs particularly well with roasted or braised meats and adds color and nutrition to the plate.

Leaving the potato skins on gives the mash a rustic texture and extra flavor while saving prep time. If you prefer a silky-smooth mash, peel the potatoes before cooking.

The aromas of garlic, onions and herbs make the kitchen smell irresistible, and the final dish is attractive on the table — a delicious, lighter take on classic mashed potatoes that still feels indulgent.

Olive Oil Mashed Potatoes with Kale & Herbs — Recipe Card

If you want to vary the flavors, try adding roasted garlic, a squeeze of lemon, or a sprinkle of grated Parmesan if dairy is acceptable. These mashed potatoes make an excellent accompaniment to roast beef or a hearty vegetarian main and are a lovely way to elevate a familiar classic.

More Potato Recipe Ideas

• Loaded Mashed Potatoes
• Party Potatoes
• Irish Potatoes
• Mashed Potato Casserole
• Twice Baked Potato Casserole