Serves 4 Hot Vegetarian
Vegetables Accompaniment Gluten Wheat Free Eggless
Scotland British Europe
450g/1lb Kale Leaves, shredded
60ml/2fl.oz. Double Cream
Pell the potatoes, cut into chunks then place in a large saucepan of salted
water. bring to the boil then reduce the heat and cook for about 20 minutes or
until very tender.
Meanwhile, bring another large pan of water to the boil. Add some salt then add
the shredded kale and cook for 10 minutes until just tender.
3. Once cooked, drain the potatoes
well and return to the pan together with the butter and milk and mash well.
Continue to beat with a wooden spoon over a low heat until smooth.
4. Drain the kale very well then add to the mashed
potatoes, together with the cream. Season with pepper and mix well. Serve
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