# 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 oz), stems removed and leaves torn into bite-sized pieces
09 - 2 tablespoons olive oil
→ Garnish
10 - 2 tablespoons chopped fresh parsley, optional
# How-To Steps:
01 - Preheat oven to 400°F. Toss kale leaves with olive oil and salt, spread on a baking tray, and roast for 10-12 minutes, stirring halfway through, until crisp but not burnt. Set aside.
02 - Place potatoes in a large pot and cover with salted cold water. Bring to a boil, reduce heat, and simmer for 15-18 minutes until fork-tender. Drain well.
03 - While potatoes cook, melt half the butter in a large skillet over medium heat. Add leeks and spring onions, sauté gently for 6-8 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.
