Baby Kale Garlic Mashed Potatoes

This recipe was inspired by a Kenyan dish called Mukimo. You blend up boiled potatoes with baby kale, garlic, plant-based butter and a bit of salt and pepper.

It’s a tasty way to fancy up your mashed potatoes while also adding in some healthy greens.


  • 6 small yellow potatoes, cut into quarters
  • 1 cup baby kale or spinach, chopped
  • 2 cloves garlic or 1 tsp garlic granules
  • 1 Tbsp plant-based butter
  • Salt and pepper to taste


In a large pot, cover the cut potatoes with water and boil them for 10-15 minutes until tender.

In the meantime, put the baby kale, garlic, plant butter, salt and pepper in a food processor.

Drain most of the water from the potatoes, then pour them into the food processor on top of the baby kale – the heat will be enough to gently cook the kale.

Blend it all up into a relatively smooth consistency (some flecks of kale are ok!)

Taste and adjust for salt and pepper. Serve with plant-based chick’n nuggets or as a yummy side to your favorite protein.


I am feeling calmed by the words of physicist Stephen Hawking: “The universe doesn’t allow perfection.

And my meditation teacher: “Relax. Nothing is under control.”

Today will go however it is going to go. May you flow easily with your imperfect day too.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

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