Description
This Irish kale colcannon recipe is perfectly buttery and fluffy and easy to make with a handful of basic ingredients.
Ingredients
Scale
- 3 pounds Russet potatoes, peeled or unpeeled
- fine sea salt and freshly-ground black pepper
- 1 bay leaf
- 5 tablespoons butter, divided
- 4 cloves garlic, pressed or minced
- 4 cups (~2.5 ounces) loosely-packed chopped kale, tough stems removed
- 4 green onions, thinly sliced and divided
- 4 ounces cream cheese, room temperature
- 1/2 cup whole milk
Instructions
- Boil the potatoes. Cut the potatoes into evenly-sized chunks, about 1-inch thick, and transfer them to a large stockpot. Fill the pot with enough cold water so that the water line sits about 1 inch above the potatoes. Add the 2 teaspoons salt and the bay leaf to the water. Bring the water to a boil over high heat then continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Transfer the potatoes to a strainer to drain completely and discard the bay leaf.
- Sauté the garlic and kale. While the potatoes rest, melt 1 tablespoon butter in the (same) stockpot over medium-high heat. Add the garlic and sauté for 1 minute, stirring occasionally. Add the kale and sauté for 1-2 more minutes, stirring occasionally, until softened. Turn off the heat.
- Mash. Return the potatoes to the stockpot with the garlicky kale and add half of the green onions, cream cheese, whole milk and the remaining butter (cut into cubes) to the stockpot. Use a potato masher to mash the mixture together until evenly combined and the potatoes reach your desired level of smoothness, pausing to stir the mixture with a rubber spatula if needed to help combine the ingredients.
- Season. Taste and season with additional salt and a few twists of black pepper if needed.
- Serve. Serve warm, garnished with the remaining green onions, and enjoy!