Rosemary & Garlic Mashed Sweet Potatoes with Kale
My relationship with mashed potatoes hasn’t always been a healthy one. Growing up a curvier girl, I was just a touch more, let’s just say…more voluptuous than most kids my age. My pediatrician used to poke at my chubby tummy and tell me to “watch those mashed potatoes”. Which can be pretty heartbreaking for a little girl who already felt kind of weird about her body and also really did happen to love mashed potatoes.
I don’t think that my doc had any idea that his words would echo in my head for the next decade or so every time I sat down to eat. And not just with mashed potatoes, but with everything on my plate that wasn’t “good”. I had created such a sense of guilt and shame around food that it became the measure of how I thought about myself. A good day of eating meant that I could be happy and deserved to feel great. A bad day could spiral into some major blues.
Somewhere along my journey from therapist to therapist (with an occasional Weight Watchers meeting thrown in), I accepted that I would never be 100% ok with my food relationships. It seemed easier to just live with the issue, rather than trying to keep fighting it. But then a little miracle came along. About a month into changing my diet to be more plant-heavy, I realized that I was simply eating. I wasn’t thinking about the calories, the fat, the grams of whatever. I didn’t feel guilty afterwards. I just ate.
These days, I spend a lot of time talking about how a plant-based diet can help with cramps or fatigue or can make your hair shiny and new. But for me, the single greatest thing about changing my diet was the change in my relationship with food. It has freed up space in my brain to be more creative, more loving, and more “me”. And that feels pretty good.
So here’s to mashed potatoes! And a big double-middle to my old doc while we’re at it. I’m doing just fine, mashed potatoes and all.
{ Rosemary & Garlic Mashed Sweet Potatoes with Kale }
2 medium to large sweet potatoes
1 tablespoon of fresh rosemary, finely chopped
3 garlic cloves, finely chopped
2/3 cup unsweetened almond or rice milk
1 bunch of kale, chopped
1 tablespoon of oil (or 2 tablespoons of water will work here if you are oil-free)
Vegetable broth to coat pan
Begin to boil some water in a large pot. Peel and chop your sweet potatoes into large cubes. Throw the sweet potatoes in the pot and boil until soft.
While the potatoes are boiling, take kale and chop into pieces. Cover the bottom of a pan with vegetable broth and cook the kale. Remove when bright green and softened. Salt and pepper to taste.
Drain the potatoes and water. Set aside. In the same pot, use your oil or water and toast the garlic cloves and rosemary for about 8-10 minutes or until the garlic is lightly browned and soft.
Put your potatoes back into the pot with the mixture. Lightly toss the garlic and rosemary with the potatoes to coat them. Use a hand mixer or large fork and mash potatoes with 2/3 cup unsweetened almond (or rice milk).
Take your steamed/cooked kale and stir it into the pot. Fini!
16 Comments
Zsofi Marki
October 1, 2013Oh I was so excited about the sneak peak you put on of this recipe, because, truly I also have an awkward relation with mashed potatoes (well potatoes in general), I cannot live without them basically. I have to try it this week it sounds so delicious!
Never commented here, but love your blog! <3
Jessica
October 1, 2013Thanks so much Zsofi! Let me know what you think.
Kelly
October 1, 2013Perfect post… photos, words, and a recipe that I am eager to try. Mashed potatoes are my all-time favorite food., let’s do this!
Jessica
October 1, 2013Thank you Kelly. The sweetest.
Jessica
October 1, 2013I never thanked you for e-mailing this recipe to me… so thank you! And thanks for sharing more about your struggle with food and self-image. So many people can relate, I’m sure. And I experienced the same kind of freeing feeling once I switched to a more whole-foods, plant-based diet. Amazing, right?
Jessica
October 7, 2013Jessica, it feels pretty darn amazing. Somedays I can’t even believe it.
Ashley
October 7, 2013Inspirational words. I feel so free from obsession eating plant based too! If more women shared and were honest about thier struggles with food and body image it would be so empowering! Great recipe and photos.
Jessica
October 7, 2013Thanks Ashley!
Crista
October 7, 2013I LOVE this recipe. I think it’ll make it on my Thanksgiving table this year….
Jessica
October 7, 2013Crista, I am thinking the exact same thing!
cevd
October 25, 2013Making this tonight but subbing acorn squash because I have a ton. Love it.
Jessica
October 25, 2013Christine, let me know how it goes!
Jayne
November 20, 2013This sounds so good, I love both kale and sweet potato so its perfect as far as Im concerned. Ive included it in my Thanksgiving recipe round up!
Jessica
November 20, 2013Thanks so much Jayne!! Going to check it out now.
Kati
November 28, 2013Hi Jessica – I’m looking to make this for thanksgiving but have one quick question: If this were to be prepared ahead of time, would it be better to cook the kale just before serving? I’m afraid it will be too wilted/soggy after sitting in the fridge all day. Thanks in advance!
Jessica
November 28, 2013Kati, I would make the kale right before and toss it in! Also, cut the kale in pretty fine pieces – kale can be a little rough if you have first time green eaters. Let me know how it goes!