INGREDIENTS

Serves 6-8

• 6 large russet potatoes (or similar), peeled and boiled
• 6 spring onions, chopped finely
• 120ml milk (you could use cream if you want to make it more rich and indulgent)
• 8oz kale, chopped and steamed
• 4 tbsp butter
• 4 strips bacon, fried until crisp
• 1 tbsp fresh parsley, chopped

METHOD

1. In a pan, simmer on low heat the milk or cream with the spring onions, and seasoning.   Bring the mixture to a boil then add the chopped, steamed kale, and 2 tbsp of butter.
2. Add the milk mixture to the pan with your already cooked potatoes and beat until smooth, with no lumps.
3. Fold through the crispy bacon, crumbled into pieces, saving a little for the top.
4. Serve with fresh parsley, an extra bit of butter, and some bacon.