Mashed potatoes with kale (Colcannon)

A traditional Irish dish, this makes a lovely change from the standard mashed spuds.

1-1/2 lbs kale
2-3 lbs russet potatoes
1 c milk
1/2 c diced scallions or onions
6 TB butter

Clean the kale and remove tough stems. Steam or boil for 10 minutes or until tender. Drain, cool, squeeze out as much water as you can, and chop coarsely. Scald the milk with the onions or scallions and set aside. Peel the potatoes and cut into large chunks. Simmer in water to cover until tender. Drain and return to pan. Toss over low heat until dry and floury. Mash with a hand masher using the milk/onion mixture and 4 TB of the butter, adding more milk if needed to get a result that is slightly wetter that your typical mashed potatoes. Salt/pepper to taste, and mix in the kale. Place in a buttered casserole dish and dot with the remaining butter. Can be done ahead to this point. Bake uncovered at 400f until heated through and starting to brown on top, about 30 minutes.

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Explore posts in the same categories: Sides, Vegetables/potatoes/rice, Vegetarian

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