Irish Colcannon with Kale (Printer-friendly)

Creamy mashed potatoes with tender kale and butter for a hearty, flavorful side dish.

# What You'll Need:

01 - 2 lbs floury potatoes (Russet or Yukon Gold), peeled and cut into chunks

02 - 7 oz kale, stems removed and leaves sliced

03 - 4 spring onions (scallions), thinly sliced

04 - 1/2 cup whole milk

05 - 1/3 cup unsalted butter, plus extra for serving

06 - Salt and freshly ground black pepper, to taste

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 until tender.

02 - Bring a separate pot of salted water to a boil. Add sliced kale and blanch for 2-3 minutes until wilted. Drain well and set aside.

03 - In a small saucepan, heat milk with half the butter until just warm. Add spring onions and let infuse for 2 minutes on low heat.

04 - Drain potatoes and return to pot. Mash until smooth and lump-free.

05 - Stir in warm milk with spring onions and remaining butter. Mix until creamy. Fold in blanched kale. Season generously with salt and pepper.

06 - Serve hot, with an extra knob of butter melting in the center of each serving.

01 -

Its the kind of humble food that makes people pause and ask whats in it before going back for seconds
The kale adds a lovely earthiness that cuts through all that creamy richness perfectly
It comes together in under an hour but tastes like it simmered all afternoon

02 -

Warm milk absorbs into potatoes so much better than cold, which I learned after making a weirdly lumpy batch once
Dont skip blanching the kale or you will end up with tough stringy bits running through your silky mash
Salt each layer as you go because trying to fix under seasoned colcannon at the end never works quite right

03 -

Use a ricer if you have one because it makes the potatoes impossibly smooth
Keep the mashed potatoes slightly looser than you think you need because they tighten up as they cool