Recipe: Salt and vinegar kale mashed potatoes

Recipe: Salt and vinegar kale mashed potatoes


Recipe: Salt and vinegar kale mashed potatoes


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


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