Our go-to for veggie-packed, creamy spuds!
  • Total time

    30 min
  • Level

  • Servings



  • 2 russet potatoes, diced (1 pound)
  • ½ bunch kale, de-stemmed and chopped
  • 5 scallions, chopped
  • 1 Tbsp. olive oil
  • 1 cup coconut milk (unsweetened)
  • 1 Tbsp. Yondu


    1. Boil potatoes for around 15 minutes or until fork-tender; drain and reserve.
    2. Using the same pot over medium heat, add olive oil and kale and sauté for 3 minutes. Add scallions; cook 1 minute more.
    3. Mix in coconut milk and Yondu and bring to a boil.
    4. Add reserved potatoes and cook for 1 minute. Turn the heat off and mash with a potato-masher/fork. Garnish with lots of freshly cracked pepper and olive oil.