Kale and Bacon Mashed Potatoes

• Meat

  • 12 Rashers streaky bacon

• Produce

  • 175 g Curly kale
  • 1 kg Floury potatoes

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/4 tsp Salt

• Dairy

  • 75 g Butter, salted

• Other

  • 90ml (1/3 cup double (heavy cream

Found on kitchensanctuary.com

Description

Ingredients

• 1kg floury potatoes, peeled and chopped into large chunks
• 12 rashers streaky bacon
• 175g (4 cups) sliced curly kale
• 75g (5 tbsp) salted butter, chopped into small chunks
• 90ml (1/3 cup) double (heavy) cream
• ¼ tsp salt
• ¼ tsp ground black pepper

Directions

• 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.