Ingredients

The following ingredients have 4 Servings
  • 2 ½ pounds Russet potatoes (peeled and quartered)
  • Kosher salt
  • 5 thick-cut bacon slices (diced)
  • 1 leek (rinsed and sliced)
  • 1 bunch kale (rinsed, stems removed and chopped)
  • 1 cup heavy cream
  • 3 Scallions (chopped)
  • Freshly ground black pepper
  • 5 tablespoons unsalted butter

Instruction

  • Place the potatoes in a large saucepan and cover with water. Season the water generously with salt. Bring to a boil and cook until the potatoes are tender, about 20 minutes. Drain well in a colander and place in a large bowl.
  • While the potatoes are cooking, heat a Dutch oven over medium heat and add the bacon. Cook until golden brown. Using a slotted spoon, remove and place in a paper towel-lined plate. Reserve.
  • Drain most of the rendered fat from the pot, leaving only a couple tablespoons in the pot. Add the leeks and scallions, and sauté until softened, about 5 minutes.
  • Add the kale and cook until wilted, about 2-3 minutes.
  • Mash the potatoes with 3 tablespoons butter, using a potato masher. Then, add the greens and continue mashing until smooth.
  • Stir the heavy cream and bacon, and season with salt and pepper.
  • Garnish with the remaining butter and some scallions.
  • Serve immediately!