Creamy Garlic and Kale Mashed Potatoes
Prep Time: 30 Min(s)
Total Time: 30 Min(s)
Servings: 10, ½ cup each
Ingredients
- 1 can (14.5 oz.) fat-free reduced-sodium chicken broth
- 2 lb. red potatoes (about 6), cut into 1/2-inch chunks
- 1 Tbsp. olive oil
- 2 cups coarsely chopped stemmed kale
- 2 cloves garlic, minced
- 1/2 cup KNUDSEN Sour Cream
- 1/4 cup butter, cut up
- 1 cup finely shredded Italian five cheese blend
Directions
- Bring broth to boil in large saucepan. Add potatoes; stir. Return to boil; cover. Simmer on medium-low heat 15 min., stirring after 8 min. Uncover; simmer 5 to 6 min. or until potatoes are tender and most of the broth is absorbed.
- Meanwhile, heat oil in medium nonstick skillet on medium heat. Stir in kale and garlic; cook and stir 3 to 5 min. or until tender.
- Add sour cream and butter to potatoes; mash to desired consistency. Stir in cheese and kale.
- Prepare using KNUDSEN Light Sour Cream.
- Substitute 4 cups fresh baby spinach leaves for the chopped kale.
Nutrition Facts
(Per Serving) 180 calories, 11g total fat, 6g saturated fat, 30mg cholesterol, 240mg sodium, 17g carbohydrate, 2g dietary fiber, 1g sugars, 6g protein, 35%DV vitamin A, 20%DV vitamin C, 15%DV calcium, 6%DV iron.
*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.