Crispy Kale and Seaweed Champ

Instructions

1. 1Place the about 910 g potatoes, peeled and quartered, into a large heavy-bottomed pot. Add enough cold water to cover the potatoes by 2.54 cm. Add the 1 tsp salt. Bring the water to a boil over high heat, then reduce the heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork.
2. 2While the potatoes are cooking, preheat your oven to 175°C. In a medium bowl, toss the 1 cup kale with 1 tbsp of the butter, melted, and a pinch of salt. Spread the kale in a single layer on a baking sheet. Bake for 10-12 minutes, or until the edges are crispy and the kale is slightly browned.
3. 3Once the potatoes are tender, carefully drain all the water from the large heavy-bottomed pot. Return the pot with the drained potatoes to the warm stovetop (heat off).
4. 4Add the remaining 3 tbsp butter and the 1/2 cup milk to the pot with the potatoes. Mash the potatoes using a potato masher or a sturdy fork until they are mostly smooth. Some small lumps are okay.
5. 5Add the 1/2 cup green onions, the crispy kale, the 2 tbsp dried seaweed flakes, and the 1/2 tsp black pepper to the mashed potatoes. Stir everything together until it is well combined.
6. 6Serve the Crispy Kale and Seaweed Champ warm.

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