Mashed potatoes with greens and bacon
For mash with a difference, try our silky mashed potatoes with bacon and greens. Serve alongside beef, lamb or chicken for a laid-back Sunday or Easter lunch.
Try this next-level mash with our roast beef with tapenade.
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Ingredients
- 1kg floury potatoes, cut into chunks
- 1 tbsp oil
- 100g bacon lardons
- 1 leek, cut into 2cm rounds
- 6 spring onions, chopped
- 125g kale (woody stems removed), sliced
- 50g butter, plus extra to serve
- 2-3 tbsp crème fraîche
- 100g strong cheddar or other cheese, grated
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Method
- Put the potatoes in large pan of cold salted water, bring to a simmer, then cook gently for 15-20 minutes until soft. Drain well, put back in the pan to steam dry, then mash.
- Meanwhile, heat the oil in a frying pan and fry the bacon until crisp. Add the leek and spring onions and fry, stirring, for 8-10 minutes until softened. Add the kale with a splash of water and stir until wilted.
- Stir the butter, crème fraîche and cheese into the mash until smooth, season, then stir in the bacon and greens. Serve in a bowl with extra butter on top and a grind of black pepper.
Nutrition
- 370kcals Calories
- 21.1g (11.1g saturated) Fat
- 8.9g Protein
- 33.3g (3.4g sugars) Carbs
- 5.4g Fibre
- 0.9g Salt
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