Dutch Stamppot with Kale and Blue Cheese

• 900 g Yukon Gold potato, suitable for mashing
• 250 g Curly kale, tough stems removed
• 60 g Butter
• 120 ml Whole milk
• 90 g Blue cheese
• 1 tbsp Mustard
• ½ tsp Black pepper, freshly ground
• 1 ½ tsp Fine sea salt

1. Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water, and add 1 tsp of the fine sea salt. Bring to the boil, then simmer for 10 minutes.
2. Add the curly kale to the pot, pushing it down so it sits in the water. Continue to simmer for 10 to 12 minutes, until the potatoes are very tender and the kale is soft. Drain well in a colander and let the steam escape for 2 minutes.
3. Return the potatoes and kale to the pot over a low heat for 30 seconds to drive off excess moisture, shaking the pan gently. Add the butter and mash until mostly smooth but still rustic. Pour in most of the whole milk and mash again until creamy, adding the remaining milk as needed.
4. Take the pot off the heat and fold through the blue cheese so it melts into pockets. Stir in the mustard, black pepper, and the remaining 0.5 tsp fine sea salt, then taste and adjust with a little more pepper if you like. Serve hot.

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