Cook potatoes for 5 mins in boiling water. Add cauliflower. Cook until both are tender about 10 mins.
Cook garlic in oil about 1 min. Add leek stirring until softened about 3 mins. Transfer to plate.
Add 1 tsp oil, kale and 3 tbsp water to pan. Cook, stirring until fragrant about 5 mins. Add to leek mixture.
In food processor pulse potatoes, cauliflower, sour cream, yogurt, salt and pepper until smooth. Transfer to bowl. Stir in kale mixture. Cover and keep warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (312g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 21 (12%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 2.8mg||1 %|
|Sodium 77.2mg||3 %|
|Potassium 1132.2mg||30 %|
|Total Carbohydrate 35.2g||10 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 28.4g|
|Protein 7.1g||10 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 175
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.