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Herby kale mashed potatoes

Herby kale mashed potatoes

From budget bytes


  • 2 lbs. russet potatoes 

  • 6 oz. kale, chopped 

  • 1 Tbsp olive oil 

  • 3/4 tsp salt, divided 

  • 1/2 cup sour cream 

  • 1/2 cup milk 

  • 1 tsp dried parsley 

  • 1/2 tsp dried oregano 

  • 1/2 tsp dried basil 

  • 1/4 tsp garlic powder 

  • 1/4 tsp onion powder 

  • freshly cracked pepper 

Peel and dice the potatoes into one-inch cubes. Rinse the cubes well in a colander, then place them in a large pot, add 1/2 tsp salt, and cover with cool water. Place a lid on the pot, bring it up to a boil. Boil the potatoes until they are very tender (about 7-10 minutes).

Once the potatoes are very tender, drain them in the colander and rinse them briefly with hot water. Let the potatoes drain in the colander as you prepare the kale.

To the pot used to boil the potatoes, add the chopped kale, 1 Tbsp olive oil, and 2 Tbsp water. Sauté over medium heat just until wilted (3-5 minutes), then remove the kale from the pot.

Return the drained potatoes to the pot along with the sour cream, milk, dried parsley, oregano, basil, garlic powder, onion powder, 1/4 tsp salt, and some freshly cracked pepper. Mash the potatoes until smooth, then taste and add more salt if needed. Stir in the sautéed kale. 

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