Vinegar and potatoes go together like rama lama lama ka dinga da dinga dong.
Just think about it: salt and vinegar potato chips have taken over your local grocery store snack aisle, and long before they were even a thing, Canadians have been dousing their french fries in vinegar – a far superior condiment to ketchup (yeah, we said it!)
This recipe takes vinegar to the next logical frontier: mashed potatoes. This is no ordinary side dish – it calls for red potatoes (skins on!) and buttery sautéed kale, and, of course, salt and vinegar.
The skins not only add a snappy texture to the buttery mashed potatoes, they also add color that, combined with the sautéed kale – which adds a necessary nutrition boost – makes this side beautifully colorful. These mashed potatoes are definitely one of a kind, like dip da-dip da-dip doo-wop da doo-bee doo,
Scroll through the photos below for step-by-step instructions on how to make these salt and vinegar kale mashed potatoes.
- 2 pounds red potatoes, skin on, cut into halves or quarters (depending upon size)
- 2 tablespoons butter, divided 1 tablespoon and 1 tablespoon
- 1 bunch kale, ribs removed, torn into small pieces
- 6 tablespoons apple cider vinegar
- 1/4 cup whole milk
- 1-1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
*Recipe and photos via Thanksgiving.com