Colcannon

A comforting twist on traditional mashed potatoes, this recipe adds the earthy richness of kale and the mild sweetness of scallions. Perfect as a hearty side dish, it celebrates the flavors of seasonal produce and is a great way to incorporate more greens into your meal.

Ingredients

• 5 medium Yukon Gold potatoes, peeled and cut into 2″ pieces
• Kosher salt
• 6 tablespoons butter, divided
• 4 scallions, white parts thinly sliced, green tops sliced into 1-inch pieces
• 3 cloves garlic, crushed and chopped
• 1 large bunch kale, stemmed and sliced into 1/2″ ribbons
• 3/4 cup milk
• 1/2 cup heavy cream
• Freshly ground black pepper

Directions

1. Start by placing the peeled Yukon Gold potatoes in a large pot, covering them with water, and seasoning generously with salt. Bring the water to a boil and cook the potatoes for 10 to 15 minutes, or until completely soft. Drain and return the potatoes to the pot.

2. In a separate pan, melt 4 tablespoons of butter over medium heat. Add the scallions and garlic, cooking for about 2 minutes until they begin to soften and become fragrant. Add the kale to the pan, stirring in the milk and cream. Cook for about 4 minutes, stirring frequently, until the milk starts to simmer and the kale wilts.

3. Using a potato masher, mash the kale and creamy mixture into the cooked potatoes until smooth and well combined. Season with salt and freshly ground black pepper to taste.

4. Serve with the remaining 2 tablespoons of butter, topped with extra cracked black pepper for a little added flavor and texture.