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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Colcannon is probably my favorite St. Patrick's Day recipe. It combines the lovely, spring-is-finally-here-greenness of kale and leeks with the always alluring comfort of buttery mashed potatoes. Ingredients:
3 large russet potatoes, peeled and quartered |
2 tablespoons butter at room temperature |
4 ounces kale, trimmed and chopped |
1 leek, light parts only, rinsed and chopped leek, light parts only, rinsed and chopped |
1 bunch green onions, chopped, white and green parts separated |
2 tablespoons butter at room temperature |
salt and ground black pepper to taste |
1/4 cup heavy whipping cream |
2 tablespoons butter, for serving |
1/4 cup green onions to garnish green onions to garnish |
Directions:
1. Boil potatoes in a large pot of salted water until tender, about 10 minutes. Drain and transfer potatoes to a large bowl. Add 2 tablespoons butter and lightly mash the potatoes.
2. Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. Drain and transfer kale and leeks to a blender. Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.
3. Stir pureed kale mixture into the bowl of potatoes and continue to mash. Season with salt and black pepper to taste. Add cream and stir until desired texture. Top with 2 tablespoons butter and green parts of the green onions.
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