1kg(2.2 lbs) floury potatoespeeled and chopped into large chunks
12rashers streaky bacon
175g(4 cups) sliced curly kale
75g(5 tbsp) salted butter chopped into small chunks
90ml(⅓ cup) double (heavy) cream
¼tspsalt
¼tspground black pepper
Instructions
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.
1 kg (2.2 lbs) floury potatoes
Meanwhile, grill the bacon until crisp. Then use scissors to cut into small pieces.
12 rashers streaky bacon
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.
175 g (4 cups) sliced curly 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.
75 g (5 tbsp) salted butter
Stir in the cream, along with the salt and pepper (add more seasoning if required).
90 ml (⅓ cup) double (heavy) cream, ¼ tsp salt, ¼ tsp ground black pepper
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.