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0 Minutes
20 Minutes
2 to 4 People
Ingredients
- 1kg potatoes, peeled, roosters work well
- 250g curly kale, well washed and finely sliced, discard any thick stalks
- 100mls milk
- 100g butter
- Salt and freshly ground black pepper
Method
Cook the potatoes in a covered pan of boiling salted water for 15-20 minutes until tender.
Meanwhile, cook the kale. Heat a knob of butter and two tablespoons of water in a heavy-based pan with a lid. When the butter has melted and formed an emulsion, add the kale with a pinch of salt. Cover, shake well and cook over a high heat for 1 minute. Shake the pan again and cook for another minute. Drain off any liquid and then season the kale with pepper.
Drain the potatoes, add in the milk and mash until smooth, then beat in the kale and the remaining butter. Season to taste with salt and pepper.
Note: If curly kale is not available you can use finely chopped scallions which you add into the potatoes with the milk. Savoy cabbage also works well – use the same method as for the kale.
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The Kitchen @ Gorey's space is a showcase for some great local food. The well constructed menu, which suits all tastes features a bevy of local producers from Fish Merchants to a soft fruit farmer and cheese maker.