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Ingredients
6
Original recipe yields 6 servings
Directions
Nutrition Facts
Per Serving:
154 calories; protein 6.2g; carbohydrates 29.8g; fat 1.8g; cholesterol 6mg; sodium 75.6mg. Full Nutrition
Most helpful positive review
Jamie Justice Yost Allstar
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! Read More
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(5) Reviews: Most Helpful
Jamie Justice Yost Allstar
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! Read More
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(5) 
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:) Read More
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(3) 
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!!! Read More
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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! Read More
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(2) This is very good Had made Mashed Kohlrabi and Potatoes before but not with the cheese and garlic - a real flavor enhancement. Thanks. Read More
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(1) 
Wonderful way to use up kohlrabi. I didn't use enough garlic scapes and will add extra next time. The potatoes were a bit gummy so added a little cottage cheese to help cream it up a bit. A recipe! Read More
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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). Read More
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(1) Surprisingly good. I used fingerling potatoes because that is what I had on hand. I didn't even peel them. Yum! Read More
Great way to lighten traditional mashed potatoes. Kids love it. Read More