Creamy Mash with Kale & Bacon

Directions

1. 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.
2. 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.
3. 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.
4. 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)