Serves 6-8. Bring the potatoes to the boil in a large saucepan and cook until tender. Remove and discard the heavy stalks from the kale, and roughly chop the leaves. Heat the olive oil in a saucepan and add the kale plus a good splash of water from the kettle and put a lid on it. Let the heat shrink the kale down into something a lot more manageable, then remove the lid and cook so that it dries out a bit, then add the garlic.

Turn off the heat, then drain the potatoes and put them back in their saucepan and let the residual heat of your cooker help dry out the spuds. Mash them (leave the skins on the spuds) and stir in the buttermilk and cooked kale. Mix well adding the horseradish sauce and season to taste.

This can be reheated with a little water or extra buttermilk as it will dry out and it's easier to heat up if it's a bit looser. Serve with the goat's cheese if you're making it into a stand-alone supper or Parmesan if you're eating it with the beef.

dkemp@irishtimes.com

Food cooked and styled by Domini and Gillian Fallon