Recipe by Exarkahn
"A tasty mix of red potatoes and kohlrabi."
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kohlrabi bulb, peeled and cut into cubes
grated garlic scape
shredded mozzarella cheese
I boiled both the kohlrabi and the potatoes, only added the potatoes after the kohlrabi had boiled for about 5 - 6 minutes. I didn't have any cheese, so I just ate them plain with some sour cream mixed in. Next time, however, I'll eat them with cheese because really, what's not better with cheese?!? I like the way it lightened up my potatoes and gave it a nice (yet not overpowering) earthy taste. Viva la kohlrabi!
Very similar to Colcannon. I agree that you should boil the kohlrabi a few minutes before adding the potatoes (5 sounds good), or those pieces remain a bit crunchy and hard to mash. I added garlic powder (instead of garlic scapes) lite sour cream, olive oil spread, sea salt, and lactose free milk...mashed like crazy and served. Tasted yummy. This was our first time eating kohlrabi, and I'm not disappointed :)
I STEAMED the potatoes (skins on = more nutrients) and kohlrabi ( the latter being in much smaller pieces so that it cooked faster reading that it takes longer) because steaming helps RETAIN MORE NUTRIENTS than boiling. I also FINELY CHOPPED THE KOHLRABI LEAVES (stems removed) because they have significantly MORE NUTRIENTS than the bulb itself. After cooking the potatoes and kohlrabi I added the leaves with the potatoes and kohlrabi pieces to the blender (easier than mashing or food processor - I have an unusual blender…). Blended it all together with a tablespoon of MELT, put it in agreased little crock dish, covered with a little layer of fresh chopped parsley and then spread over that a layer of shredded pepper jack (just what I had on hand but could easily be a multitude of cheese options, or something vegan - will ponder that..) and baked for a bit till the cheese had a brown light crisp - about 425 for 15 mins. Added a little salt to taste in my bowl and was AMAZING!! It was the first time I've even done anything with kohlrabi so it was a great experience. I plan on tweaking this to be vegan to take to Thanksgiving for me and my uncle and his gf. :) STEAM!!! ADD CHOPPED LEAVES!!!
We enjoyed this, but it seemed a little bland as is. A bit of sea salt helped. Boiling the potatoes and kohlrabi in vegetable or chicken broth would probably also do it (save some of the broth when draining in case you need to add some back to get the mashed veggies to the right consistency).
I changed the ingredients slightly and adjusted the method.
Slicing the potatoes and kohlrabi equally, I added the garlic and let cook while I browned German sausage in a cast iron skillet. Then I put the potato and kohlrabi mixture into the skillet, sliced the cooked sausage and put on top along with the cheese.
Baked in a 350 degree oven for 1/2 hour. Delish!
This is very good Had made Mashed Kohlrabi and Potatoes before but not with the cheese and garlic - a real flavor enhancement. Thanks.
A nice twist on mashed potatoes. I just cooked them both in water and mashed like potatoes and added spices. A little bland even with the cheese, but this makes a good base. Possibly a sauce would go well.
I used golden potatoes and boiled them with the kohlrabi. I drained when soft and blended in the mixer with milk, butter, salt, pepper, sour cream, and cheese. Delicious!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Mashed Kohlrabi and Red Potato Bake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 16
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