Mashed Potatoes with Kale (Irish Colcannon)

Colcannon is a traditional Irish recipe of mashed potatoes with kale or cabbage, scallions and butter. Some recipes include milk or cream; some do not. It also can contain other ingredients in the onion family such as leeks or chives. Like many traditional recipes, there are family or regional variations, such as including boiled ham or bacon. It’s a hearty, affordable recipe that is particularly satisfying in the cold weather months.

1½ lbs Yukon gold or russet potatoes, peeled and cut into 1" cubes
1 pinch sea salt
4 oz curly kale leaves (~ 6½ oz with stem)
½ cup scallions or green onions, white and lower green stalk rough chopped
1 stick (8 Tbsp.) butter, cut into 4 pieces
sea salt
black pepper, freshly ground

Garnish:
scallion slices (~ ¼ cup)

Fill a large pot of water with enough room to cover the potatoes by 1" (with plenty of room for the potatoes). Bring to a boil.

Add a large pinch of salt to the boiling water. Place potatoes in boiling water until done (about 20 minutes; poke a fork in them to ensure they are no longer hard and are cooked through). Drain and return to cooking pot.

Preparing the Kale (blanching):
While potatoes are boiling, bring a second pot of water to boil for blanching the kale and fill a large mixing bowl of ice and water. Place the kale leaves into the boiling water for two minutes, stirring occasionally to ensure they all become submerged.

Remove from boiling water, and place immediately into ice water bath. Allow them to remain there for two minutes then place them in the bowl of a food processor.

Add the rough chopped scallions to the bowl of the food processor. Pulse for 10-15 seconds until kale and onions form a finely diced mixture.

Making the Colcannon:
Add the stick of butter to the potatoes; mix together to allow butter to melt. Once the butter is melted, mash the potatoes with a masher or potato ricer. Add the diced kale and scallion; stir to fully combine.

Serve hot garnished with scallion slices.

Makes 6 servings.