Colcannon (Curly Kale with Mashed Potatoes) from the Hairy Bikers

I am a sucker for cooking programs. Last night the Hairy Bikers prepared Colcannon. Here is their recipe, which I plan to try ASAP:

Colcannon

1kg/2lb 4oz medium floury potatoes, preferably Maris Piper or King Edward
75g/21⁄2oz butter
100g/31⁄2oz rindless smoked streaky bacon rashers, cut into 2cm/3⁄4in pieces
300g/101⁄2oz fresh kale
6 spring onions, trimmed and finely sliced
200ml/7fl oz double cream
flaked sea salt and freshly ground black pepper

For the colcannon, peel the potatoes and cut into evenly-sized chunks. Put in a large saucepan and cover with cold water. Bring to the boil and cook for about 15 minutes, or until very tender. Test with the tip of a knife.

While the potatoes are cooking, trim the thick stems and cut out much of the tough central vein from each kale leaf. Thinly shred the leaves and wash in a colander under cold running water. Drain.

Heat 25g/1oz of the butter in a large non-stick frying pan and fry the bacon and kale for four minutes, stirring regularly until the kale is tender. If it is still a little tough after four minutes, add a couple of tablespoons of cold water and continue cooking for a couple of minutes more. Add the spring onions and cook for one minute, stirring.

Drain the potatoes in a large colander and return to the saucepan. Leave to stand for a couple of minutes. Warm the cream and remaining butter in small pan. Mash the cooked potatoes with the cream and milk until smooth and season to taste. Use a set of electric beaters if you want your mash to be really fluffy and light.

Tip the softened kale into the same pan and stir together until lightly combined. Transfer to a warmed dish.

(photo to be added later ;)