Mashed potatoes with greens and bacon

Name: Mashed potatoes with greens and bacon
Prep time: 30 min
Total time: 30 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 1kg floury potatoes, cut into chunks; 1 tbsp oil; 100g bacon lardons; 1 leek, cut into 2cm rounds; 6 spring onions, chopped; 125g kale (woody stems removed), sliced; 50g butter, plus extra to serve; 2-3 tbsp crème fraîche; 100g strong cheddar or other cheese, grated

By: Jen Bedloe
Former head of food delicious.

Published: 22 Apr 22
Updated: 18 Mar 24

Test kitchen approved

For mash with a difference, try our silky mashed potatoes with bacon and greens. Serve alongside beef, lamb or chicken for a laid-back Sunday or Easter lunch.

Try this next-level mash with our roast beef with tapenade.

Serves 6
Hands-on time 30 min

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Ingredients

1kg floury potatoes, cut into chunks
1 tbsp oil
100g bacon lardons
1 leek, cut into 2cm rounds
6 spring onions, chopped
125g kale (woody stems removed), sliced
50g butter, plus extra to serve
2-3 tbsp crème fraîche
100g strong cheddar or other cheese, grated

Method

Put the potatoes in large pan of cold salted water, bring to a simmer, then cook gently for 15-20 minutes until soft. Drain well, put back in the pan to steam dry, then mash.
Meanwhile, heat the oil in a frying pan and fry the bacon until crisp. Add the leek and spring onions and fry, stirring, for 8-10 minutes until softened. Add the kale with a splash of water and stir until wilted.
Stir the butter, crème fraîche and cheese into the mash until smooth, season, then stir in the bacon and greens. Serve in a bowl with extra butter on top and a grind of black pepper.

Recipe from April 2022 Issue

Nutrition

Nutrition: per serving

Calories: 370kcals
Fat: 21.1g (11.1g saturated)
Protein: 8.9g
Carbohydrates: 33.3g (3.4g sugars)
Fibre: 5.4g
Salt: 0.9g

delicious. tips

Easy swaps: Omit the bacon for vegetarians and use olive oil and plant based cream to make a vegan version.
Make the mash (step 1) up to 3 days ahead. Reheat in a pan over a low heat or in the microwave. Or freeze in an airtight container for 1-3 months. Defrost in the fridge overnight, then reheat.

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