If you’ve never heard of Irish colcannon before, imagine a warm bowl of mashed potatoes mixed with the light flavors of springtime. This version features kale but feel free to try other leafy greens such as spinach or cabbage.
Be sure to top each serving with a large knob of butter in the middle. The proper way to eat colcannon involves a fork full of potatoes dipped straight into the knob of butter before eating. And when it comes to butter, who are we to argue with tradition?
- 4 large russet potatoes
- 1 bunch kale
- 3 green onions
- 2 tbsp. coarse sea salt
- 6 tbsp. butter, plus more for serving
- 1 c milk, or cream
- Peel the potatoes and cut into large chunks. Remove and discard thick stems from kale, and finely chop. Mince the green onions.
- Put the potatoes in a medium pot and cover with cold water by at least an inch. Add the salt and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.
- Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it’s hot, add the greens. Cook the greens for 3-4 minutes, or until they are wilted and have released some of their water. Add the green onions and cook 1 minute more.
- Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt to taste and serve hot, with a knob of butter.