Colcannon (Mashed Potatoes with Kale)
Colcannon is one of the great signature dishes of Ireland. The most common version pairs cabbage with potatoes, but this dish is also made with kale.
- 2 lbs potatoes, peeled
- 1 lb. (1 large bunch) kale, ribs removed and leaves washed
- 1 1/4 cups milk
- 2 tablespoons chopped scallions (about 3 scallions)
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 2 tablespoons butter or olive oil
- Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30-45 minutes.
- drain off the water, return the potatoes to the pan, cover tightly and let steam over very low heat for another 2-3 minutes. Remove from the heat and mash with a potato masher or a fork while still hot.
- While the potatoes are cooking, bring a large pot of generously salted water to a boil and add the kale.
- Fill a bowl with ice and water. Cook the kale for 4-6 minutes (after the water returns to the boil), until the leaves are tender but still bright green. Transfer to the ice water, allow to cool for a couple of minutes, then drain and squeeze out excess water. Chop fine (you can use a food processor).
- Towards the end of the potato cooking time, combine the milk and scallions in a saucepan and bring to a simmer. Remove from the heat and let steep for a few minutes.
- Stir the chopped kale into the hot mashed potatoes and beat in the milk and butter or olive oil. The mixture should be fluffy (you can do this in an electric mixer or spoon!)
- Add salt to taste and freshly ground pepper.
Recipe adated from http://cooking.nytimes.com/recipes/1016482-mashed-potatoes-with-kale-colcannon?mcubz=1®i=1&join_cooking_newsletter=false®ister=email&auth=register-email