Mashed potatoes with greens and bacon

Mashed potatoes with greens and bacon
  • Serves icon Serves 6
  • Time icon Hands-on time 30 min

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.

Nutrition: per serving

Calories
370kcals
Fat
21.1g (11.1g saturated)
Protein
8.9g
Carbohydrates
33.3g (3.4g sugars)
Fibre
5.4g
Salt
0.9g
Calories
370kcals
Fat
21.1g (11.1g saturated)
Protein
8.9g
Carbohydrates
33.3g (3.4g sugars)
Fibre
5.4g
Salt
0.9g

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

Method

  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. Easy swaps: Omit the bacon for vegetarians and use olive oil and plant based cream to make a vegan version.

  2. Make the mash (step 1) up to 3 days ahead. Reheat in a pan over a low heat or in the microwave. Or freeze in an airtight container for 1-3 months. Defrost in the fridge overnight, then reheat.

Recipe By

Jen Bedloe

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