This colcannon dish is really easy to make and incredibly flavorful. Even your favorite veggie hater will love it.... just get them to close their eyes if they have an aversion to green.
I've read that colcannon is traditionally served at Halloween in Ireland. A ring or a coin is hidden in the dish, and the recipient is supposed to be blessed with marriage or wealth in the following year.
In the U.S., we love our adopted and adapted Irish traditions, even if they are not celebrated across the pond. For example, St. Patrick's Day, which, until recently, was much more popular in the Irish diaspora than in Ireland. Just ask Mr. Kitchen, who is Irish born and raised.
That being said, this colcannon would be a wonderful dish to serve on St. Patrick's Day... or any day. It's loaded with greens, and not loaded with calories.... and Mr. (Irish) Kitchen approves.
While this recipe is fairly low fat, the traditional way to eat these potatoes is with a big pat of melted salted butter in the middle of the dish to dip each forkful of potatoes. I could get behind that.
If you have any leftovers, be sure to make colcannon potato pancakes. They are delicious!
Colcannon | Irish Mashed Potatoes with Kale
- 3 pounds Russet potatoes, peeled and cut into chunks
- 1 medium onion, finely sliced
- 1 bunch of organic kale, stalks removed, and roughly chopped
- 4 tablespoons of salted butter
- 1 cup whole milk
- Boil the potatoes in salted water until tender. Drain the potatoes in a colander and return them to the pot.
- Simmer the onion slices in the milk until the onion is soft. Strain the onions from the milk, reserving the milk.
- In a four quart saucepan, bring one inch of salted water to a boil. Add the kale, cover, and let simmer for 3 to 5 minutes, until the kale is tender but still bright green. Strain.
- Mash the potatoes with a potato masher with 3 tablespoons of the butter. Add the onions and kale, and mix with a spoon. Add the milk and mix until the mixture is creamy. Salt to taste. Dot the top of the potatoes with the rest of the butter, and serve.
Adapted from Community Table