cooking with v

Ingredients

• 8 large Yukon Gold potatoes cut into large pieces
• 3 tablespoons olive oil
• 500g prosciutto thinly sliced
• 1 bunch red kale, chop the stems separately from the leaves
• 1/2 cup chicken stock
• 3/4 cup milk
• 2 tablespoons butter
• 1/4 cup sour cream
• 1/4 cup chives chopped
• 1/4 cup parsley chopped
• Salt and pepper to taste