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CURLY CALE MASH (DUTCH!)

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Serves: 4

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This is one of the best Dutch winterdishes. Serve is on a cold day with the simpelest sausages you can find. Traditionally eaten with grainy mustard spread over it (yuck), I love it with some gravy (see recipe). The Dutch drink milk to go with it. You can try red wine, but I've seen some casualties...

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Ingredients

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  • 1 kilogram potatoes (peeled)
  • kale (thinly sliced)
  • streaky bacon (cubed)
  • 0.25 litres stock cubes
  • 1 medium egg
  • milk

Method

  1. Put the peeled potatoes in a deep pan, cover with water and put the curly kale on top. Place a lid on the pan, bring to the boil. Cook for about 20 minutes, until the potatoes are done.
  2. Meanwhile, put the cubed streaky streaky bacon in a saucepan and put on a low fire. If it doesn't have much fat on it, put a little bit of butter in.
  3. Once the potatoes are done, drain them and put them back in the pan (with the curly kale).
  4. Take your mixer with normal hooks and use them to mask potato and kale. Put in the stock cube or some salt, the egg and mix again. See if it needs some milk, more salt, pepper or fat (you can use some of the streaky bacon fat for it).
  5. Serve with sausages and the streaky bacon. I usually mix the crisp streaky bacon through the mash before serving, to prevent streaky bacon related-arguments at the dinner table... Cooking time: 35 minutes (or less if you're a quick peeler).

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