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| Prep Time Cook Time |
Servings 5 | Difficulty Easy |
Ingredients
- 8 whole Russet Potatoes, Peeled And Quartered
- 1 pound Chopped Kale, Stems Removed
- ⅔ cups Whole Milk
- ¼ cups Diced Onion
- 1-½ teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 4 Tablespoons Unsalted Butter
Preparation Instructions
Begin by adding your potatoes to a large pot of water. Cover and bring to a boil, reducing the heat to medium, and slightly uncovered as to not boil over. Cook until fork tender, roughly 25 minutes.
In the meantime, add the milk and onions to a sauce pan, and cook on medium to low heat to warm everything through.
To another small pot of water, add the chopped kale, and bring to a boil, then cover, reducing the heat to a simmer, and cook for about 20 minutes.
Once the potatoes are fork tender, drain, and return them back to the pot on the stove. Allow the potatoes to cook, evaporating the rest of the water. Strain the kale and squeeze out any moisture by gently pushing on it with the back of a spoon.
Get your masher out and toss in the four tablespoons of butter. Add in the milk and onion mixture, and begin to mash into a nice creamy consistency. Season with salt and pepper, and mix again.
Add in the kale, and mix until everything is incorporated. Taste. Season with any additional salt and pepper.
To plate, add a bit to a small bowl, make an indention into the center, and add in one tablespoon of melted butter.
The Irish colcannon is really amazing. Like I said, the addition of kale, and the warmed onion and milk mixture make this truly comforting. Oh yeah, and if you are wanting to bring it up to another level, add a bit of cooked, crisp bacon. Well, that is for another day. Enjoy.
