• 1 tbsp. Chef Laura Veg Out (plus more to taste)
  • 3 russet potatoes, peeled and quartered (22 ounces)
  • 5 large leaves of curly kale, finely chopped and stems removed (about 1/2 bunch)
  • 2 spring onions, finely chopped (1/2 cup)
  • 1 stick (4 ounces) unsalted butter
  • Garnish:
    1 spring onion, finely chopped (1/4 cup)
    Freshly ground black pepper (to taste)
    1/2 stick (2 ounces) unsalted butter (for serving)


  1. Gather the ingredients.
  2. Lightly salt a pot of hot water and simmer the potatoes until soft in the middle when pierced with a sharp knife.
  3. In a different pot, blanch the curly kale in boiling water for 1 minute.
  4. Drain, shock and reserve.
  5. To shock the kale, simply run it under COLD water for a few minutes to stop the cooking process drain and squeeze out excess water.
  6. Drain the potatoes and add the butter.
  7. Mash the potatoes and butter until smooth and creamy.
  8. Add the kale and spring onion mixture and stir well.
  9. Add the finely chopped spring onions and season with salt and pepper to taste.