- 2 large or 4-6 smaller spuds
- A few chunks of butter (more or less, to taste)
- A splash of warm milk
- 2 large handfuls kale, chard, spinach or cavolo nero
- 2 garlic cloves, finely chopped
Prep: 20 mins | Cook: 25 mins
1. Peel your potatoes and chop them into chunks. Pop them in a pan of water with a pinch of salt, bring to the boil then turn the heat down and simmer till tender. Drain well. Mash with butter and a splash of warm milk till it’s creamy. Season with salt and pepper. Pop a lid on the pan to keep them warm.
2. Alternatively, you can roast your spuds whole on a bed of salt till tender – this takes longer (about 1 hr) but you get a fuller flavour. Halve the warm spuds and scoop out the flesh. Save then skins for a snack. Mash the potatoes as above.
3. Pull your greens away from any woody stalks, if necessary. Finely chop, like you would parsley. Get a frying pan hot and add a little oil. Stir fry the greens with finely chopped garlic and a pinch of salt and pepper till bright, glossy green and tender. Mix through the warm mashed potatoes. Taste and adjust the seasoning, then serve.