Step 1

Preheat your oven to 400°.

Step 2

Place potatoes in a stock pot or dutch oven. Cover potatoes with water by 2 inches. Cover and bring to a boil. Once boiling, reduce heat to medium-high, crack the lid and cook until the potatoes until fork tender. About 20 -25 minutes.

Step 3

Meanwhile, remove as many outer layers of the head of garlic as possible while still keeping it intact. Cut off the top third of the head of garlic to expose the cloves. Place on heavy duty foil or two layers of regular foil. Drizzle with olive oil and season with kosher salt and black pepper. Fold up the edges to form a purse. Place it on the middle oven rack and roast for 15 minutes.

Step 4

Slice the trimmed leeks in half (leaving the root end intact but trimming off the roots) lengthwise. Under a steady stream of water, pull back the layers to rinse the sandy dirt away. Pat dry and place on a lined rimmed baking sheet. Drizzle with oil and sprinkle with kosher salt and black pepper.

Step 5

While the potatoes are going and the leeks and garlic roasting, add bacon to a skillet and cook until crispy over medium-low. Once crispy, remove all but 2 tablespoons bacon fat. Next add the chopped kale, stir and cook until wilted.

Step 6

Once the timer on the garlic is up, transfer the pouch onto the tray with the leeks and continue roasting for 20 to 22 minutes or until the leeks are caramelized.

Step 7

Transfer the caramelized leeks to a food processor and use tongs to gently squeeze the cloves out of the head of garlic. Secure the lid and process the leeks and garlic until the form somewhat of a paste.

Step 8

When the potatoes are tender, drain (I use the lid, keeping the potatoes in the pot) and add milk, sour cream and butter. Mash potatoes, season with 2 teaspoons of kosher salt (more or less to taste) and some freshly ground black pepper.

Step 9

Stir in the roasted leek and garlic paste before stirring in the sautéed kale and bacon.

Step 10

Taste, seasoning with more salt and pepper if needed.

Step 11

Transfer to a bowl, make swoops with a spoon. Top with a little melted butter (optional), more freshly ground black pepper and sprinkle with sliced chives.