Colcannon
Colcannon. I had not heard of this dish until recently and now I am obsessed. I will never make mashed potatoes the same way again!
Servings 6
Calories 370kcal
Equipment
- 1 Whisk
- 1 food mill optional
Ingredients
- 2 lbs Yukon gold potatoes
- 1 1/2 tsp Salt
- 8 oz Curly kale or cabbage
- 8 Tbsp Butter Unsalted
- 1/4 tsp Black pepper
- 3/4 cup Scallions Cut into rings
- 1 cup Whole milk
- 1/2 cup Heavy cream
Instructions
- To start, peel and rinse those potatoes. Once done, cut potatoes into one inch cubes and add them to a medium sized pot with 1 tablespoon of salt and enough water to cover the potatoes by 1 inch. Bring the water to a boil and then reduce to medium heat. Cook for 15 to 20 minutes or until you can stab them with a for and the fork slides right out.
- While the potatoes are cooking, bring a medium pot filled halfway up with water to a boil. While that is reaching a boil, peel the leaves off of the stem of your kale and chop the stems thinly.
- Cut the kale into 1 inch pieces. Add them all to the pot of boiling water and stir for 15 seconds. Remove the pot from the heat and pour the kale into a strainer. Add ice and water to a large bowl and transfer the kale to the ice water to stop the cooking process.
- Slice your scallions into thin rounds and place them to the side.
- Now that the potatoes are ready, strain them off in the sink and let rest in the strainer. Make sure that your medium pot is rinsed and place back on the stove at a medium heat. Put 6 tablespoons of butter in the pot along with 1 cup of whole milk and a half cup of heavy cream.
- As soon as the milk starts to simmer add the potatoes along with a quarter teaspoon of pepper and 1 1/2 teaspoons of salt. Begin to mash with a whisk. This method can leave the end product a bit lumpy but that’s what I like when cooking at home. You get to really taste the potato when you bite into a lump. Mash with the whisk and once you’ve broken down most of the potatoes, stir them to fully mix everything together. Try not to move too rapidly as the potatoes can become gluey in texture. You may prefer to use a food mill for this if you have one.
- Now remove it from the heat and fold in the kale and scallion rounds until they are thoroughly mixed in.
- To plate this, place the colcannon in a large bowl of your choosing and make a mice big diver in the center as if you were a kid making a mashed potato volcano. Add the remaining 2 tablespoons of butter to the center and let it melt.
Notes
To eat, take a spoon and scoop up some mash and dunk it into the butter. You can play the game of how long the volcano can hold the butter.
Nutrition
Serving: 6g | Calories: 370kcal | Carbohydrates: 33g | Fat: 24g | Cholesterol: 67mg | Fiber: 2g | Sugar: 6g
