Is there a single person who doesn’t love the salty tang of salt and vinegar chips? As a child I used to layer them inside of my sandwiches at lunch to add a delicious crunch. As a grown up, they’re still my favorite flavor chip. And, as we all know, chips are just thinly sliced potatoes, so the idea of salt and vinegar mashed potatoes wasn’t too far fetched.
I know it’s hot and the idea of turning on the stove right now seems almost suicidal, but these are worth it. If you don’t believe me, just wait a month until it’s a little cooler and try them out. The kale makes them a little healthy, and makes the hearty green a little more palatable for those who aren’t partial to it. I used malt vinegar, but you can just as easily use apple cider vinegar if it’s handier for you. If you want, you can even add a little more if you’d like them really vinegary. These are the perfect way to make a grown up side dish from your favorite snack.
salt and vinegar mashed potatoes
makes 6 servings
2 1/2 pounds of russet potatoes
3 tablespoon butter
1 tablespoon olive oil
3 cloves garlic, chopped
4 cups kale, chopped
1/4 cup milk
1 teaspoon kosher salt
7 tablespoons malt vinegar (or apple cider vinegar)
Scrub the potatoes and cut them into equal sized pieces. Put the potato chunks in a pot and add enough water to cover the potatoes. Cook over medium-high for 20-25 minutes or until fork tender. When the potatoes are almost done, heat 1 tablespoon butter and the olive oil in a skillet over medium heat. Add the garlic and saute 1 minute. Add the kale and saute 2-3 minutes until whilted. When the potatoes are completely cooked, drain them and add the milk and remaining butter. Mash the potatoes until all the lumps are gone. Add the vinegar and salt as well as the kale mixture and stir to combine. Serve along side your favorite main dish.