Colcannon is a traditional Irish recipe, typically made by incorporating cabbage or kale into mashed potatoes. It’s just about as easy as could be. First, peel the potatoes—the easiest way is to hold them vertically in the palm of you hand and peel away from you using a y-shaped peeler—quarter them and throw them in a pot to boil. We went with kale this time and it gets tossed right in the same water we used for the potatoes. Before you mash, be sure to squeeze out as much water as you can from the kale to prevent a watery batch.
2 pounds russet potatoes, peeled and quartered
12 ounces curly kale, ribs removed
⅔ cup extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
Sat fat 2.72g
How to Make It
Place the potatoes in a large pot with salted water to cover and bring to a boil over high. Reduce heat to medium- low and simmer until the potatoes are tender, about 15 minutes. Remove the potatoes with a slotted spoon and set aside. Return the water to a boil.
Add the kale to the boiling water; cook until tender, 2 to 3 minutes. Remove, rinse under cold water, and squeeze out the excess liquid. Finely chop.
Mash the potatoes, olive oil, salt, and pepper with a potato masher. Stir in the kale.
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