Colcannon
Hearty Irish Potato and Kale dish
Servings: 4 people
Calories: 401kcal
Ingredients
- 1½ lb yukon gold potatoes peeled and cut into cubes
- 5 tbsp unsalted butter portioned
- ¾ cup milk
- ½ cup heavy cream
- 1¾ cups chopped kale hard stem removed, chopped and loosely packed
- 1½ tsp kosher salt
- ½ tsp ground black pepper
- 1 scallion trimmed 1 inch from top and bottom and thinly sliced
Instructions
- Put potatoes in a pot and add cold water to cover
- bring to a boil and cook over medium heat for 20 minutes until potatoes are fork tender
- strain potatoes and return them to the pot and place over low heat to remove excess water
- after a few minutes remove potatoes and place on side
- melt 3 tablespoons of butter in pot
- add chopped kale and saute for a few minutes until soft
- add milk and cream
- add potatoes and mash with a potato masher
- mix in salt and pepper
- place colcannon in a bowl
- make 2 depressions on the top and put a pat of butter in each one
- scatter sliced scallions on top and serve
Nutrition
Serving: 1person | Calories: 401kcal | Carbohydrates: 35g | Protein: 7g | Fat: 27g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 925mg | Potassium: 938mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3493IU | Vitamin C: 64mg | Calcium: 137mg | Iron: 2mg