A creamy version of mashed potatoes that originated in Ireland as early as the 1700’s.
Colcannon is traditionally eaten on Halloween in Ireland, where trinkets will be cooked with it and the item in your serving predicting your fortune!
- 2-1/2 lbs Yukon Gold potatoes
- Salt and freshly ground black pepper
- 6 tablespoons butter, divided
- 1/2 cup sweet onion, chopped
- 1 small bunch kale, stemmed and chopped
- 4 to 5 scallions, chopped
- 1/2 cup cream or half-and-half
- Peel the potatoes and cut them into 1-1/2 inch cubes. Place them in a large saucepan and cover with cold water.
- Bring the potatoes to a boil, add 2 teaspoons of salt and stir to dissolve. Continue boiling for 15 to 20 minutes, or until the potatoes are tender when pierced with a sharp knife.
- While the potatoes boil, melt 2 tablespoons of the butter in a large frying pan over medium heat, add the onion and sauté until soft and translucent, 3 to 4 minutes.
- Add the kale, a handful at a time and continue cooking until tender and wilted, 4 to 5 minutes. Season to taste with salt and pepper.
- Add the scallions and cook until they’re tender as well, 2 minutes additional. Remove the pan from the heat and set aside.
- Once the potatoes are cooked, drain thoroughly and return them to the heat for about 1 minute to allow all the excess moisture to evaporate.
- Spoon the potatoes into a ricer (see note below if you don’t have a ricer), a few chunks at a time and rice them into a large mixing bowl.
- Add the remaining butter and cream to the pan you cooked the potatoes in. Cook over low heat until the butter is melted and the mixture is liquified (you can also do this in a microwave-safe bowl).
- Pour the heated butter mixture onto the potatoes, add the kale and mix gently with a spatula. Taste and adjust seasoning if needed. Serve immediately.