Ingredients
- 2.5 pounds Russet potatoes, scrubbed and cubed
- 4 slices Whole30 compatible bacon, chopped
- 1 yellow onion, diced
- 3 garlic cloves, sliced
- 4 cups curly kale leaves, finely chopped
- 1/2 cup Whole30 House Ranch dressing
- 1 10 oz package Teton Waters Ranch Polish Sausage, cut into 1-inch slices
- 3 green onions, sliced
- sea salt and freshly ground black pepper, to taste
Instructions
- PLACE the potatoes in a large pot and cover with a few inches with water. Add a large pinch of salt and bring to a simmer. Cook the potatoes for 10-15 minutes until they are tender.
- MEANWHILE, heat a large skillet over medium heat. Add the bacon and cook until it is brown and crispy. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate, reserving about two tablespoons of drippings in the skillet.
- ADD the onion and garlic to the skillet and cook until the onion is tender, about 5 minutes.
- ADD the kale and cook until it has wilted, about 5-6 minutes.
- DRAIN the potatoes and place them back into the pot. Add the kale and onion mixture, Whole30 House Ranch dressing, and salt and pepper to taste. Using a hand mixer, mash until smooth. Cover the pot to keep warm.
- RETURN the skillet to medium heat and add the sausage. Cook, stirring occasionally until it is browned and heated through, about 5-7 minutes.
- SCOOP the potatoes into a large bowl and top with the sausage, bacon, and green onions. Serve with more ranch.
