Mustard Mash with Leeks and Kale
Mustard Mash with Leeks & Kale
We’re using our beautiful seasonal greens to serve up this wholesome dish on St Patrick’s day. Delicious for brunch with a fried or poached egg and to go full traditional, pair it with bacon or sausages. If you have any leftovers, shape them into potato cakes and fry in a little oil on both sides until nice and crispy.
1 kg potatoes
1 tablespoon butter
1 heaped tablespoon wholegrain mustard
Salt and pepper
1. Prep your ingredients:
- Wash and peel your potatoes and cut into even sized pieces
- Wash and finely slice the leeks and kale/chard/spinach
2. Put the potatoes in a pot of cold salted water, bring to the boil and simmer for 10-15 minutes until tender.
3. Drain and keep the lid on while you cook the leeks and greens. Melt the butter in a saucepan and gently cook the leeks until soft.
4. Then add in the chopped kale and cook for a further 3-4 minutes.
5. When the greens are cooked, mash the potatoes until nice and smooth. Then stir in the buttered leeks and greens adding the mustard and a little milk to soften the consistency.
6. Check for seasoning and serve for brunch or lunch with a green salad or with bacon or sausages.