Irish Colcannon with Kale (Printable)

Creamy mashed potatoes combined with tender kale and butter for a hearty Irish side dish.

# What You 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 of 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 -

The humble potato transforms into something extraordinary with just a few simple ingredients
Its one of those dishes that feels like a hug from someone who loves you

02 -

Dont skip blanching the kale first or you'll end up with bitter tough pieces that ruin the texture
Warm your milk before adding it to the potatoes or they'll go gluey and resistant

03 -

Put the butter out on the counter early so it's room temperature and melts evenly into everything
Season the potato water generously because those thirsty roots are soaking up flavor while they cook