In Scotland and Ireland, where this dish originates, kale is always used.
- ¾lb(375g) kale
- 1 onion
- 5 fl oz (150ml) milk
- ¾lb(375g) mashed potatoes
- Salt and pepper
- 2oz (50g) melted butter
Shred the kale from the midrib and wash it in cold running water. Put it in a pan of boiling, lightly salted water and cook for 15 minutes.
Drain thoroughly in a colander and chop finely. Meanwhile peel and finely chop the onion and put in a pan with the milk. Bring to the boil, then remove from the heat, cover with a lid and leave to infuse while the kale is cooking.
Blend the mashed potatoes with the chopped kale. Heat through over a gentle heat, adding as much of the milk and onion mixture as it will absorb to give it the consistency of creamed potatoes.
To serve, spoon into a serving dish, make a depression in the middle and fill with melted butter. Goes well with roast, grilled or fried meats.