Start by heating a large pan of water. You’ll need to bring it to the boil, before lowering the heat and letting it simmer.
Chop your peeled potatoes into small even chunks and run under cold water to remove any surface starch. Add the potatoes, garlic and salt to the pan of water, leaving to simmer for about 20 minutes. Then add the cauliflower and simmer for another 10 minutes.
When the potatoes and cauliflowers are tender, drain and then add them back into the pan. Place a tea towel over the top to let the potatoes absorb some of the steam, before adding the milk and 50g of the Lurpak® Slightly Salted butter. Using a potato masher, mash together until the potatoes become creamy and fluffy, before putting the pan to one side.
In a separate pan, heat the remaining Lurpak® Slightly Salted butter, then add your kale and gently sauté for five minutes. Add to the mashed potatoes along with the brie, which will melt in the pan. Then add the thyme and season to taste before serving.
