Rhea's Rundown
This is a classic Irish dish known as Colcannon, which is traditionally a combination of mashed potatoes with cabbage or kale. Colcannon is standard fare for winter and I can see why given it’s hearty nature. Carrots, onion, kale, and potatoes add a wonderful texture and sustenance to silky mashed potatoes. Round out the meal with some nice owned ats or sausages. It’s the perfect comfort food for your Irish festivities and will make enough to cele ate all weeklong.
Ingredients – Serves 8
- 1 cup milk
- 8 tablespoons (1 stick) butter
- 1 small carrot, peeled, diced
- 1 large bay leaf
- 1 large onion, chopped
- 1 large bunch kale, rinsed, coarsely chopped (about 8 cups)
- 4 pounds russet potatoes, peeled, cut into 1-inch pieces
Directions
1. Combine milk, 2 tablespoons butter, carrot and bay leaf in medium saucepan; ing to simmer. Remove from heat; let steep while preparing kale and potatoes.
2. Melt 1 tablespoon butter in large Dutch oven over medium heat. Add onion; sauté until light own, about 8 minutes. Add kale; cover and cook until tender, stirring often, about 25 minutes.
3. Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return to same pot; mash with hand masher.
4. Add kale mixture to potatoes. Strain in enough milk to produce moist, fluffy potatoes. Season with salt and pepper.
5. Melt 5 tablespoons butter in small saucepan. Mound potatoes in large bowl. Using spoon, make well in top of potatoes. Pour butter into well. Serve hot.
Mays, Marianne. “Mashed Potatoes with Kale.” Bon Appétit. Condé Naste. 2011. Epicurious.com. 1 March 2015. Web. May 1996
Rhea Torreon
