Creamy Mash with Kale & Bacon
- Cook potatoes in a large saucepan of salted, boiling water, 20 minutes until fork tender. Drain well. Return to pan; cover and set aside to keep warm.
- Meanwhile, fry bacon in large non-stick skillet over medium-high heat, stirring often, 6 minutes until crisp. With slotted spoon, remove bacon to paper towels to drain. Discard all but 1 tbsp (15 mL) of the fat in pan. Reduce heat to medium.
- Cook onions until softened, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add kale; cook, stirring, for 5 minutes until kale is wilted and tender. Add soup and sour cream to pan. Cook until hot but not boiling, stirring constantly; remove from heat.
- Mash potatoes to desired consistency. Add soup, half of the reserved bacon, salt and all but a pinch of the pepper (optional) to potatoes; stir just until combined. Transfer to serving dish. Sprinkle with remaining bacon and pepper (optional)
To make ahead, prepare recipe as directed, reserving bacon garnish. Refrigerate mixture and reserved bacon in separate airtight containers for up to 24 hours. Reheat in microwave, stirring two or three times, until hot. Transfer to serving dish. Reheat the bacon garnish in microwave on high for 5 to 10 seconds. Sprinkle over top.
Recipe Made With
CAMPBELL'S® Condensed Cream of Bacon Soup
This Product Can Be Substituted With
CAMPBELL’S® Condensed Cream of Chicken
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