Buttery Kale and Bacon Mashed Potatoes makes a great side dish – or even a meal in itself!
Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins
- 1 kg floury potatoes peeled and chopped into large chunks
- 12 rashers streaky bacon
- 175 g 4 cups sliced curly kale
- 75 g 5 tbsp salted butter, chopped into small chunks
- 90 ml 1/3 cup double (heavy) cream
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- Place the potato chunks in a large pan and cover with cold water. Place on a high heat on the hob and bring to the boil. Turn down the heat and simmer for 15 minutes, or until the potatoes are tender.
- Meanwhile, grill the bacon until crisp. Then use scissors to cut into small pieces.
- Just before the potatoes are ready, place the kale in a pan and pour over a cup of just boiled water from the kettle. Place a lid on the pan, and turn the heat to medium. Cook for 1-2 minutes until the kale wilts. Turn off the heat and drain the kale.
- Drain the cooked potatoes, then mash with a potato masher, or use a potato ricer (my preference). Dot the butter all over the potato and stir in with a wooden spoon until melted.
- Stir in the cream, along with the salt and pepper (add more seasoning if required).
- Stir through the drained kale and three quarters of the chopped bacon. Transfer to a warm serving bowl and sprinkle on the remaining bacon. Add a chunk of butter to the top to melt over the mash if you like.