Colcannon - Irish Mashed Potatoes
Are you in search of an exquisite Irish side dish to elevate your St. Patrick's Day feast to new heights of culinary delight? Look no further than the irresistibly creamy and bursting-with-flavor colcannon
Ingredients
- 5 medium-sized Yukon Gold potatoes, peeled and cut into 2-inch pieces
- Kosher salt, to taste
- 6 tablespoons of butter, divided
- 4 scallions, with the white parts thinly sliced and the greens sliced into 1-inch pieces
- 3 cloves of garlic, crushed and chopped
- 1 large bunch of kale, with the stems removed and sliced into 1/2-inch ribbons
- 3/4 cup of milk
- 1/2 cup of heavy cream
- Freshly ground black pepper, to taste
Instructions
- Place the potatoes in a large pot, cover them with water, and generously season with salt. Bring the water to a boil and cook the potatoes until they become completely soft, which usually takes around 10 to 15 minutes. Drain the water and return the potatoes to the pot.
- In the meantime, melt 4 tablespoons of butter in a large pot. Add the scallions and garlic, and cook them until they begin to soften and release a fragrant aroma, which should take approximately 2 minutes. Next, add the shredded kale, milk, and cream to the pot. Allow the mixture to cook for about 4 minutes, stirring frequently, until the milk reaches a simmer and the kale wilts.
- Using a potato masher, mash the kale mixture into the potatoes until you achieve a smooth consistency. Season with salt and pepper according to your taste.
- To serve, top the dish with the remaining 2 tablespoons of butter and sprinkle some additional cracked pepper on top.