This is the ultimate in comfort food. The recipe is based on one from Waitrose Kitchen magazine for March 2015. This is a very simple dish, which can be eaten on its own. But it would also go well with poached eggs or sausages. Enough for 2 people:
- 100ml milk
- 3 thyme sprigs
- 500g potatoes (peeled and cut into 2cm chunks)
- 2 bay leaves
- 1 clove of garlic (peeled and thinly sliced)
- 20g butter
- black pepper
- 100g shredded kale (with tough stalks removed)
- 4 spring onions (cut into 2cm lengths, and split in half lengthways)
- 50g brie (thinly sliced)
- 20g cheddar (grated)
Heat the milk, to boiling, with the thyme. Cover, and leave to infuse.
In a saucepan, cover the potatoes, bay leaves and garlic with cold water. Bring to the boil, and simmer until the potatoes are cooked. Drain, remove the bay leaves, and return to the pan. Leave, uncovered, over a very low heat, for about 5 minutes, to dry the potatoes.
Mash together the potatoes, garlic, 10g of butter and the milk (having removed the thyme), and season with black pepper. Keep warm.
Heat the remaining butter in a large pan. Add the kale and spring onions and stir fry for about 3 minutes, until the kale is just about cooked. Stir in the mashed potato and the cheeses.