Method:

1). Boil potatoes with one teaspoon of salt in a large pot until soft enough to mash.
2). In a large skillet, over medium heat, melt three tablespoons butter, along with a drizzle of olive oil. Once hot add the sliced leeks. Sauté for five minutes or so.
3). When the leeks are golden, spoon some out onto a plate to use for garnish.
4). To the rest of the leeks in the pan, add the finely chopped garlic, and cook them for a minute until fragrant. Then, toss in the roughly chopped kale.
5). Season with salt and cook, tossing them, until the greens are wilted and tender. If the pan looks dry, add a splash of water.
6). Now add the potatoes to the skillet and semi-mash them (so they remain chunky). Add some milk, 3 tablespoons butter and two sachets of liquid mushroom stock.
7). Stir and season generously with salt and pepper.
8). Serve in bowls with the remaining fried leeks and smoked salmon (or a fried egg) scattered on top.