Irish Colcannon with Kale (Print Version)
Creamy mashed potatoes combined with sautéed kale and butter for a flavorful Irish side.
# What You'll Need:
→ Vegetables
01 - 2 lbs floury potatoes (Yukon Gold or Russet), peeled and cut into chunks
02 - 4 cups kale, ribs removed and finely chopped
03 - 2 scallions, thinly sliced
→ Dairy
04 - 4 tbsp unsalted butter, plus extra for serving
05 - 1/2 cup whole milk
06 - Salt and freshly ground black pepper, to taste
# How to Cook:
01 - Place potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce heat, and simmer for 15-20 minutes or until fork-tender.
02 - Melt 2 tbsp butter in a large skillet over medium heat. Add chopped kale and cook for 4-5 minutes until tender and bright green. Stir in scallions and cook for 1 minute longer. Remove from heat.
03 - Drain potatoes well and return to pot. Add milk and remaining 2 tbsp butter. Mash until smooth and creamy.
04 - Fold in sautéed kale and scallions. Season generously with salt and pepper.
05 - Transfer colcannon to serving bowl and make small well in center. Add extra knob of butter to melt on top before serving.
# Expert Advice:
01 -
- The way the butter melts into that little well in the center creates the most luxurious first bite
- This dish proves that humble ingredients, treated with respect, can become something absolutely magical
02 -
- Starting potatoes in cold water ensures even cooking, preventing that frustrating raw center situation
- Warm your milk before adding it to prevent your potatoes from turning cold and gummy
03 -
- Use a potato ricer if you want restaurant smooth results, though a good old masher works perfectly well
- Do not overwork the potatoes or they will turn into glue rather than clouds