Mashed potatoes with greens and bacon

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.

Mashed potatoes with greens and bacon

Try this next-level mash with our roast beef with tapenade.

  • 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

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

  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.

Nutrition

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

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.

Buy ingredients online

Recipe By:

Jen Bedloe
Former head of food delicious.

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