Recipe Vortex

1 dash salt (plus more to taste)

22 ounces floury potatoes (peeled and quartered)

4 pounds curly kale (stems removed, chopped)

1/2 cup spring onions (roughly chopped)

4 ounces butter

1/4 cup spring onions (finely chopped)

Freshly ground black pepper (to taste)

Optional:

2 ounces butter (for serving)

Gather the ingredients.

Lightly salt a pot of hot water and simmer the potatoes until soft in the middle when pierced with a sharp knife.

In a different pot, blanch the curly kale in boiling water for 1 minute.

Drain and reserve.

Place the chopped spring onions and the blanched kale into a blender and pulse for 10 seconds until roughly mixed. You'd want the vegetables to have some texture.

Drain the potatoes and add the butter.

Mash the potatoes and butter until smooth and creamy.

Add the kale and spring onion mixture and stir well.

Add the finely chopped spring onions and season with salt and pepper to taste.

Top the mash with the optional 2 ounces of butter, if desired.

Serve and enjoy.