# What you’ll need:
→ Potatoes
01 - 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
02 - 4 tablespoons unsalted butter
03 - 1/2 cup whole milk
04 - 1/4 cup heavy cream
05 - Salt and freshly ground black pepper to taste
→ Vegetables
06 - 2 large leeks, white and light green parts only, thinly sliced and rinsed
07 - 3 spring onions, finely sliced
08 - 1 small bunch kale, about 5 ounces, stems removed and leaves torn into bite-sized pieces
09 - 2 tablespoons olive oil
→ Optional
10 - 2 tablespoons chopped fresh parsley for garnish
# Steps:
01 - Preheat the oven to 400°F. Toss the kale leaves with olive oil and a pinch of salt. Spread on a baking tray and roast for 10 to 12 minutes, stirring halfway through, until crisp but not burnt. Set aside.
02 - Place the potatoes in a large pot and cover with salted cold water. Bring to a boil, then reduce heat and simmer for 15 to 18 minutes until fork-tender. Drain well.
03 - While the potatoes cook, melt half the butter in a large skillet over medium heat. Add leeks and spring onions. Sauté gently for 6 to 8 minutes until soft and fragrant but not browned.
04 - In a small saucepan, heat the milk and cream together until just warm.
05 - Mash the drained potatoes with the remaining butter. Gradually add the warm milk and cream mixture until smooth and fluffy. Season with salt and pepper.
06 - Fold in the sautéed leeks and spring onions. Taste and adjust seasoning as needed.
07 - Spoon the mashed potatoes into a serving bowl. Top generously with crispy kale and sprinkle with fresh parsley if desired.
