Ingredients
Units
Scale
- 150g kale
- 6 firm, fat scallions
- 75g butter, plus extra to serve
- 100ml whole milk, or light cream
- 25ml kefir (TFD addition, replace with more milk or cream for traditional recipe)
- Salt and black pepper
- a bit of melted bacon fat (TFD addition, used in some recipes but not all)
- 1 roasted garlic clove, or to taste (TFD optional addition, omit for classic recipe)
Instructions
- Scrub the potatoes clean, then put them into a large saucepan, with the larger spuds at the bottom. Cover with cold, salted water and bring to a boil, then simmer for about 15 minutes, until just soft but not cooked through. Tip out two-thirds of the water, cover and simmer until the potatoes are cooked through – keep an eye on the pan to make sure it doesn’t boil dry.
- Blanch the greens in salted, boiling water, until tender but not overly soft. Drain and finely chop with the scallions (or blitz briefly in a food processor until chopped, but not pureed).
- Once the potatoes are done, drain and put them back in the hot pan. Cover with a tea towel and leave to steam for five minutes. In the meantime, melt the butter and bring the milk or cream (and kefir, if using) to a simmer; keep both warm. Put a serving dish into a warm oven or fill with boiling water.
- Peel the potatoes, holding them in a tea towel to protect your hands, then mash or pass through a ricer. Add in garlic and a touch of bacon fat and mash further. Beat in the melted butter, followed by the milk, until the mash is of a consistency you like.
- Stir in the greens and season to taste.
- Spoon into the warmed dish, in the shape of a mound, put a big dent in the top and put a big knob of butter in it and serve immediately.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 211.92 kcal
- Sugar: 3.09 g
- Sodium: 277.51 mg
- Fat: 19.54 g
- Saturated Fat: 11.24 g
- Trans Fat: 0.62 g
- Carbohydrates: 7.06 g
- Fiber: 2.04 g
- Protein: 4.19 g
- Cholesterol: 48.32 mg