The twistĪny changes you make to the classic will result in your dish getting a new name, but spring onions, lightly fried, shredded cooked cabbage and leeks that have been softened in butter are all alternatives to the kale. You'll never get the lumps out afterwards. Make sure the mash is sufficiently smooth before stirring in the greens. Keep the kale bright and fresh by steaming or boiling for only a few minutes before chopping and adding.
Wet potato will give a sloppy mash, so steaming the potatoes in their skins makes a dry, fluffy mash. Get extra-light mashed potatoes by whipping the mixture further after mashing using a wooden spoon or electric beater. Season with salt and black pepper and serve. Chop the kale and ham and fold it in together with the cooked leeks. Tear up about 250g of cooked thick-cut ham. When the potatoes are soft enough to mash, drain and beat to a fluff with either a potato masher and a wooden spoon or in a food mixer. Pour in about 150ml of hot milk and add a thick slice of butter.
Steam a couple of handfuls of kale and drain. Cook 500g of large floury potatoes, peeled, cut into large chunks, in deep boiling water until tender.
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