This recipe is for my sisters, who are mashed potato addicts! If you ask them what they want for dinner, they almost always say “mash,” so I got more inventive with the mash to keep it interesting. Keeping the skin on the potato adds great texture, while the mustard seeds, cumin and chili flakes create a delicious, rich flavor. It is rougher than conventional mash, which I love, especially with the sautéed veggies and crispy kale. If you’re after a comforting meal that boosts your greens intake, you need this!
Serves 1
2 medium potatoes (10 ounces total)
6 baby corns
1/2 zucchini
3 spears broccolini
1/4 cup olive oil, plus more for drizzling
salt and pepper
1 teaspoon dried thyme
big handful of kale
1 teaspoon ground cumin
1/2 teaspoon mustard seeds
1/2 teaspoon chili flakes
Cut the potatoes into quarters; no need to peel them here. Place them in a saucepan, cover them with cold water and bring to a boil, then reduce the heat to a simmer and cook for 25–30 minutes, or until they’re really nice and soft.
Meanwhile, prepare the rest of the veg. Cut the corns in half lengthwise and slice the zucchini into rounds. Cut the broccolini stalks into 1-inch-long sticks and the heads in half.
Preheat the oven to 400°F (convection 350°F).
Put the broccolini stalks into a frying pan with with the 1/4 cup olive oil, salt and pepper and cook for about 5 minutes, then add the corn, zucchini, broccolini heads and thyme. Cook for 15 minutes, tossing every few minutes so it doesn’t burn.
Tear the kale from the stems and place the leaves on a baking sheet with a drizzle of olive oil and salt. Place in the oven and cook for about 8 minutes, so the kale is crispy but not burnt.
Once the potatoes have finished cooking, drain and place in a bowl. Mash them roughly with a fork, pour in a drizzle of olive oil and add the cumin, mustard seeds and chili flakes, plus salt and pepper. Mix together, then put the potato in a bowl and pile the sautéed veg and crispy kale on top.
Make It Better
Be patient with the potatoes, it’s so important to wait until they’re really soft before mashing them, otherwise you’ll have lumpy mash.