Traditional Colcannon Mashed Potatoes Kale (Printer-Friendly)
Hearty Irish comfort dish. Creamy mashed potatoes, sautéed kale, and scallions create a flavorful side perfect for any meal.
# What You'll Need:
→ Produce
01 - 2 pounds floury potatoes (such as Yukon Gold or Russets), peeled and cut into 1.5-inch chunks
02 - 7 ounces kale, stems removed and chopped
03 - 4 scallions, thinly sliced
→ Dairy
04 - 7 tablespoons unsalted butter, divided
05 - 1/2 cup whole milk
→ Seasonings
06 - 1 teaspoon salt, plus more to taste
07 - Freshly ground black pepper, to taste
# How to Make It:
01 - Place the peeled and cut potatoes in a large pot and cover completely with cold water. Add 1 teaspoon of salt and bring the water to a rolling boil. Reduce the heat to a gentle simmer and cook until the potatoes are fork-tender, approximately 15 to 20 minutes.
02 - While the potatoes are cooking, melt 3 1/2 tablespoons of the unsalted butter in a large skillet over medium heat. Add the chopped kale and sauté for 3 to 4 minutes, or until the leaves have wilted and are tender. Stir in the thinly sliced scallions and continue to cook for an additional 1 to 2 minutes. Remove from heat and set aside.
03 - Once cooked, thoroughly drain the potatoes and return them to the empty pot. Mash vigorously with a potato masher until they are completely smooth and fluffy, ensuring no lumps remain.
04 - In a separate small saucepan, gently warm the milk until it is hot but not boiling. Add the warm milk and the remaining 3 1/2 tablespoons of butter to the mashed potatoes. Mix thoroughly until the potatoes are creamy and the dairy is fully incorporated.
05 - Gently fold the sautéed kale and scallion mixture into the creamy mashed potatoes. Taste and adjust the seasoning with additional salt and freshly ground black pepper as needed.
06 - Serve the Colcannon hot, garnished with an optional extra pat of butter on top for added richness.
# Expert Advice:
01 -
- You'll be amazed at how quickly humble potatoes and greens turn into a gourmet side dish.
- It's a wonderful way to sneak extra vegetables into a meal without anyone complaining.
02 -
- Always warm your milk before adding it to the mashed potatoes; cold milk can make them gummy and lowers the temperature too quickly.
- Thoroughly draining the potatoes is crucial: any excess water will prevent them from becoming light and fluffy, leading to a watery mash.
03 -
- Resist the urge to overmix the potatoes once the milk and butter are added. Over-mashing can break down the starch and lead to a gluey texture.
- For an even richer flavor, consider infusing your milk with a bay leaf or a few garlic cloves while it warms, straining them out before adding to the potatoes.