Buttery Kale and Bacon Mashed Potatoes make a delicious side—or even a hearty meal on their own.
When I was a child my mum nicknamed me a mash-oholic. I always reached for the mashed potatoes first at roast dinners — often piling them with gravy until I had what she jokingly called “mashed potato soup.”
By the time I started cooking for myself I had a favourite indulgence: mashed potato mixed with crisp bacon bits, finely sliced raw onion and plenty of gravy. It may sound odd, but it was comfort food in a bowl and I still crave it.
These days I prefer something a little more grown-up: this Kale and Bacon Mashed Potatoes recipe blends creamy, buttery mash with salty bacon and vibrant kale. It’s wonderful alongside a roast, and also great served with a warming casserole or stew. Make plenty — leftovers reheat beautifully.
This dish is similar to colcannon, though colcannon often includes spring onions. I stuck with curly kale and bacon for a simple, flavourful mash that’s perfect for Sunday dinners, Christmas or Thanksgiving.
The Kale and Bacon Mashed Potatoes Recipe:
Kale and Bacon Mashed Potatoes
Ingredients
- 1 kg (2.2 lbs) floury potatoes peeled and chopped into large chunks
- 12 rashers streaky bacon
- 175 g (4 cups) sliced curly kale
- 75 g (5 tbsp) salted butter chopped into small chunks
- 90 ml (1/3 cup) double (heavy) cream
- ¼ tsp salt
- ¼ tsp ground black pepper
Instructions
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Place the potato chunks in a large pan and cover with cold water. Bring to the boil over high heat, then reduce to a simmer and cook for 15 minutes or until the potatoes are tender.
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Meanwhile, grill or fry the bacon until crisp. Cut into small pieces using scissors or a knife.
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Just before the potatoes finish, put the sliced kale in a pan and pour over a cup of just-boiled water from the kettle. Cover, set the heat to medium and cook for 1–2 minutes until the kale wilts. Drain thoroughly.
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Drain the potatoes and mash them with a masher or pass them through a ricer. Dot the butter over the hot potatoes and stir until melted and incorporated.
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Stir in the cream, salt and pepper, then fold through the drained kale and three-quarters of the chopped bacon. Transfer to a warm serving bowl, sprinkle the remaining bacon on top, and add an extra knob of butter if desired.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as a guide only.
