Kale and Bacon Mashed Potatoes
This fresh take on a classic Irish dish combines creamy mashed potatoes with tender greens and crispy bacon. It's an ultimate side dish for any big family dinner.
INGREDIENTS
- 12 striped smoked beef
- ¼ teaspoon of salt
- 175 g 4 cups sliced kale
- ¼ teaspoon ground black pepper
- 1 kg of starchy potatoes - peeled and cut into large pieces
- 75 g 5 tbsp. Salted butter, cut into small pieces
- 90 ml ⅓ cup double cream (heavy)
INSTRUCTIONS
First, place the potato pieces in a large skillet and cover with cold water. Put it on the stove over high heat and bring to a boil. Reduce heat and simmer 15 minutes or until potatoes are tender.
Then, meanwhile, grill the bacon until crispy. Then use scissors to cut into small pieces.
Just before the potatoes are ready, put the kale in the pot and pour it over a cup of boiled water from the kettle. Cover the pan and light over medium heat. Cook, 1 to 2 minutes, until the cabbage is wilted. Turn off the heat and drain the kale.
Drain the cooked potatoes, then mash them with a potato masher or use a potato masher (my favorite). Put the butter on the potatoes and beat with a wooden spoon until melted.
Stir in the cream, salt and pepper (add more seasoning if necessary).
Add the dried cabbage and three quarters of the minced meat. Transfer to a warm serving bowl and sprinkle with remaining bacon. Add a slice of butter on top to melt over the dough if desired. Happy Cooking Time.
