Everyone assumes that only butter makes the best mash potato but it’s simply not true. Since my friend Claire the queen of the ice-cream scene, introduced me to her salted olive oil pops, my love affair with olive oil has been re-ignited.

A good quality virgin olive oil is the perfect addition to whip up the creamiest mash, served alongside crispy kale and some miso gravy, and you will have a divine combination of texture and flavour. It's really easy to find good quality olive oil these days and the flavour profiles can be sublime. I make this mash with a buttery tasting Sicilian blend, together with a good pinch or two of Himalayan rock salt, I promise you won't miss the butter.

Method

1. In a large pan, boil the potatoes until soft, about 30 minutes. Drain in colander for 5 minutes.

2. Using a ricer or masher, smash the potatoes until well mashed and smooth. Then add salt, pepper and olive oil, and using a whisk, whip the potatoes until they are nice and creamy. Be careful not to over whip, or it will become gloopy. Taste to check level of seasoning and add more salt if required.

3. To make the crispy kale, roughly strip the leaves away from the thick stems. Rub the veg oil on a large baking sheet, although you may need two, as the kale should not be too crowded.  Layer the kale thinly on the baking sheet, and using your hands, make sure it is well coated in the vegetable oil. Bake in a low oven (approx. 110C) for 45-60 minutes until leaves are wafer crisp.

4. Season the crispy kale with a little salt before serving alongside the creamy mash.