Recipe – Kale & Brie Mash

Vegetarians can ignore the sausages because kale and brie mash is deeply satisfying and makes a perfect supper on a chilly winter evening, sausage or no sausage. I just happened to have some locally made duck sausages that I wanted to serve with something a bit special.

You could even throw in a pork or lamb chop but why bother? They won’t be missed unless you’re  a strict carnivore.

Kale & Brie Mash


(Enough for 4 people, or 6 as a side dish)


7fl oz (200ml) of milk

3 small sprigs of fresh thyme

2lbs (1kg) of russet potatoes, peeled and cut into smallish chunks of equal size

3 bay leaves

2 large cloves of garlic, peeled

1 oz (30g) of butter

7 oz (200g) of ready to eat baby kale

A bunch of scallions/spring onions sliced into 1 inch (2cm) pieces

3.5 – 4 oz (100g) of Brie, thinly sliced

1 oz (30g) of freshly grated Parmesan cheese

Sea salt and freshly ground black pepper


Cover the potatoes with water, add the garlic, bay leaves and a good pinch of salt and bring it to the boil. Simmer for 10-15 minutes until tender then drain, discarding the bay leaves but keeping the garlic.  Return the potatoes and garlic to the pan and shake around to steam away any remaining water.

While the potatoes are cooking, bring the milk and thyme leaves to almost boiling point then remove from the heat and allow to infuse. Once the potatoes have dried off  in their pan,  add half of the butter, the thyme-infused milk (discarding the thyme) and a good grind of black pepper. Mash together, adding more butter if you think it needs it, adjust the seasoning, cover and set it aside to keep warm while you prepare the kale.

Heat the remaining butter in a wide pan, add the kale and onions, and sauté for a couple of minutes until they’re soft and wilted.

Mix the greens and both cheeses into the warm mash, adding more black pepper and sea salt if you think it needs it.

Pile everything into a warmed bowl to serve, perhaps  with a scattering of extra Parmesan on top.

Keep any leftovers covered in the fridge. They can be gently warmed through, covered with foil and dotted with a little extra butter.









About edibletcetera

I'm passionate about food; I cook, photograph, eat...then writes about it in that order. I'm also an occasional restaurant critic and caterer; a former newspaper columnist; author; social media/marketing communications; world traveler; dog lover; skier...and wit, (according to those who know me).
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