Spinach Kale Mushroom Mashed Potatoes

Please note that all ingredients are Non-GMO Project Verified and/or organic. Look for Verified products by brand or category on our shopping list.


  • 5 medium potatoes
  • 1 cup shiitake mushrooms
  • 2 tablespoons butter
  • ⅓ cup cream
  • ⅓ cup sour cream
  • Dash of sea salt
  • Dash of turmeric
  • Dash of basil
  • Dash of garlic salt
  • 1½ cups chopped kale
  • 2 cups spinach
  • Fresh cilantro


Wash the potatoes and chop into cubes; peeling is optional. Boil them with a dash of sea salt until soft. While potatoes are cooking, sauté shiitake mushrooms over medium heat until lightly browned, about 5 to 10 minutes.

Drain water from potatoes and return potatoes to pan. On low heat, mix in butter, cream, sour cream, turmeric, basil and garlic salt. Once well mixed, add the kale, sautéd mushrooms, and spinach and stir until the greens are wilted. Heat until warm throughout and serve right away, garnished with cilantro. This goes well with sliced zucchini and carrots sautéd in extra virgin olive oil. Enjoy!

Spinach Kale Mushroom Mashed Potatoes