Simple cooking & prep
Added greens mash
Most home cooks probably have their mash game in order – whether you labour over a velvety smooth pomme purée, settle for a swift, “rustic” pan -mashed affair, or have the tenacity and forearms to beat it smooth with a whisk. For a transformative tweak try stirring some cooked greens and fresh herbs into your mash. You might see this as a simple side dish, something on which to perch your bangers of choice, but it can make a perfect topping for pies and bakes, be fashioned into crispy pan-fried cakes, or baked into a comforting gratin.
Cook's notes
Mash loves dairy in all forms but if you want to keep things vegan, try using plant-based milks and cheeses, and olive oil in place of butter.
Ingredients
- 1kg floury potatoes
- 2 leeks
- 100g kale, roughly chopped
- 20g parsley, finely chopped
- butter
- salt & pepper
- 2 tsp Dijon or wholegrain mustard – optional
- handful of grated cheddar cheese – optional
Method
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Step 1
Peel your spuds and cut them into even-sized pieces. Place them in a pan of cold, generously salted water. Bring up to a boil and cook for 15-20 mins or until completely tender.
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Step 2
Meanwhile, heat a little butter in a saucepan. Add the leeks and cook for 8-10 minutes over a gentle heat until starting to soften. Next, add the chopped kale and cook for about 3 minutes, until it has started to wilt. Remove from the heat and keep to one side.
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Step 3
Drain the spuds and let them dry a little in the colander before mashing or passing through a potato ricer (our preferred method). Add a generous knob of butter and then fold in the leeks and kale along with the parsley. Taste and tweak the seasoning with salt and pepper to your liking. You can add mustard and/or cheese to your liking if you are feeling extravagant.