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Kailkenny     Veg   HT   ACC  Scottish 30mins

Serves 4     Hot  Vegetarian  Vegetables   Accompaniment  Gluten Wheat Free  Eggless   Scotland  British  Europe



450g/1lb Potatoes

75g/3oz Butter

60ml/2fl.oz. Milk

450g/1lb Kale Leaves, shredded

60ml/2fl.oz. Double Cream

Salt and Pepper





1. 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.


2. 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 immediately.


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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