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- 1lb 6oz/ 675g potatoes, peeled and quartered
- 4 oz/100g curly kale, chopped (or spring cabbage or kale
- 1/2 cup scallions/spring onions, roughly chopped
- 1/4 cup scallions/spring onions, finely chopped
- 1 stick/100g butter
- salt and pepper
Blanch the curly kale in boiling water for one minute. Drain and reserve.
Drain the potatoes and add the butter. When the butter has melted, mash the potatoes until smooth and creamy. Add the kale mixture and mix.
Finally, add the finely chopped scallions/spring onions and season to taste.