As with all my potato recipes I must profess my love for this vegetable! Like most Sunday's I spent the morning at the market. There, I purchased some fresh salmon filets and I was wondering what I could pair up with it. After visiting the fruits and vegetables I spotted the gorgeous red kale, its stems were bright and pink with earthy green leaves. And that is how this recipe was born.


  • 8 large Yukon Gold potatoes cut into large pieces
  • 3 tablespoons olive oil
  • 500g prosciutto thinly sliced
  • 1 bunch red kale, chop the stems separately from the leaves
  • 1/2 cup chicken stock
  • 3/4 cup milk
  • 2 tablespoons butter
  • 1/4 cup sour cream
  • 1/4 cup chives chopped
  • 1/4 cup parsley chopped
  • Salt and pepper to taste


In a skillet on medium high add olive oil and prosciutto and cook until crisp, remove and reserve. Add in the stems of the kale only and the chicken stock, cook for 15 minutes or until tender, add in the leaves, cook for an additional 5 minutes. Remove and reserve.

Fill a large pot with cold salted water and the potatoes. Put a lid on it and let it come up to a boil. Once the water comes up to a boil add a handful of salt, remove the lid and let the potatoes cook until they are fork tender. Drain and put back into the hot pot.

Add the milk, butter and sour cream. Mash the potatoes using a potato masher until smooth. If it is too dry simply add a splash more of milk. Then using a wooden spoon add in the chives, parsley crispy prosciutto and the cooked kale. Add salt and pepper to taste.

vegi Veggies & Sides vegi Sandwiches vegi Pizza vegi Fish & Seafood vegi Meat vegi Chicken & Poultry vegi Rice & Risotto vegi Vegetarian vegi Pasta vegi Soups & Stews vegi Breakfast & Brunch vegi Appies
follow us @cookingwithv