Colcannon

Ingredients

• 3 lb Yukon gold potatoes, peeled and quartered
• 6 cups Lacinato kale, stemmed and shredded
• 6 Scallions (green onions), sliced, whites and greens
• 1 cup 1% milk
• 4 tbsp Unsalted butter
• 1 ½ tsp Kosher salt
• ½ tsp Black pepper

Method

1. Boil the potatoes in well-salted water until a knife slides through with no resistance, about 20 minutes. Drain and let them steam dry in the hot pot for a minute — wet potatoes make gluey mash.
2. Meanwhile, warm the milk with the scallion whites and 2 tablespoons of the butter until it just steams. Warm dairy goes into potatoes without cooling or seizing them.
3. Boil the kale in the potato water for 4 minutes, then drain it well and squeeze it.
4. Mash the potatoes — by hand or through a ricer, never in a food processor, which turns them to wallpaper paste. Beat in the hot milk mixture.
5. Fold in the kale, the scallion greens, salt and pepper.
6. Pile it into a warm dish, make a crater in the middle, and drop the last 2 tablespoons of butter into it to melt.

Notes

✨ The restaurant touch

Cook the kale in the potato water. It seasons the greens and saves a pot.

🧒 For the kids

The kale is finely shredded and buried in butter and potato. This is the most reliable greens delivery vehicle in the collection.

🥡 Leftovers

Keeps 3 days. Leftover colcannon fried into patties in a hot skillet is genuinely better than the original.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.