This traditional Irish dish features potatoes, scallions or leeks, and greens—usually kale or cabbage. Plus LOTS of butter. Try colcannon as a side with this year’s St. Patty’s Day dinner!
- 1 ½ lb Yukon Gold or Russet potatoes, peeled and quartered
- 2 medium leeks, chopped, rinsed, and drained.
- 1 bunch kale (about ½ pound), stemmed and washed
- ¾ cup milk
- ¼ tsp freshly ground nutmeg
- salt & pepper to taste
- 4 Tbs butter
- 4 Tbs butter, melted
- Bring a large pot of salted water to a boil. Add the kale and boil for about 3 minutes or until it becomes slightly tender, and then transfer to a bowl of cold water to stop it from cooking and to keep it green. Drain after a few minutes.
- Cook potatoes in boiling water for about 20-30 minutes, or until a fork goes through them easily. Drain and mash with salt, pepper, nutmeg, and milk.
- While the potatoes are cooking, sauté the leeks in 4 Tbs butter for about 10 minutes, or until very tender. Add the kale and stir occasionally for a few minutes.
- Add the kale/leek mixture to the mashed potatoes, and beat for about 30 seconds or until fluffy.
- Divide into 4-6 servings. Make a well in the center of each and pour in some melted butter. Serve immediately.