Mashed Kohlrabi and Red Potato Bake

Mashed Kohlrabi and Red Potato Bake

12 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    55 m
  • Ready In

    1 h 5 m
Recipe by  Exarkahn

“A tasty mix of red potatoes and kohlrabi.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Bring a small pot of lightly salted water to a boil; cook kohlrabi cubes in boiling water until soft, about 15 minutes; drain.
  3. Cook red potatoes in microwave oven until soft, about 10 minutes.
  4. Beat kohlrabi, potatoes, and garlic scape together in a bowl with an electric hand mixer until smooth; transfer to a 1-quart casserole dish and top with mozzarella cheese.
  5. Bake in the preheated oven until the cheese begins to brown, about 30 minutes.

Share It

Reviews (12)

Rate This Recipe
Nashville Nosher

Nashville Nosher

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!



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).

More Reviews

Similar Recipes

Garlic Mashed Potatoes Secret Recipe

Garlic Mashed Potatoes Secret Recipe

Red Garlic Mashed Potatoes

Red Garlic Mashed Potatoes

Suzy's Mashed Red Potatoes

Suzy's Mashed Red Potatoes

Mom's Red Scalloped Potatoes

Mom's Red Scalloped Potatoes

Roasted Red Potato Salad

Roasted Red Potato Salad

Montreal Steak Seasoned Mashed Potatoes

Montreal Steak Seasoned Mashed Potatoes


Amount Per Serving (6 total)

  • Calories
  • 154 cal
  • 8%
  • Fat
  • 1.8 g
  • 3%
  • Carbs
  • 29.8 g
  • 10%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 76 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Garlic Mashed Potatoes Secret Recipe


next recipe:

Red Garlic Mashed Potatoes