Description
This colcannon recipe combines creamy potatoes with vibrant greens for a cozy comfort dish.
Ingredients
Scale
- 2 pounds Yukon gold or Russet potatoes
- 1 teaspoon Salt
- 4 tablespoons Unsalted butter or ghee
- 2 cups Chopped kale or cabbage
- 4 stalks Green onions
- 1/2 cup Milk
- to taste Pepper
Instructions
- Place the peeled and chunked potatoes in a large pot, covering them with cold water. Bring to a boil and cook for 15-20 minutes, or until they are fork-tender and easily mashed.
- In a separate large pot, melt the butter over medium heat. Add the chopped kale and cook for 3-4 minutes until wilted. Stir in the green onions (save a pinch for garnish) and sauté together for an additional minute.
- Drain the cooked potatoes in a colander and add them into the pot with the kale mixture. Pour in the milk, season with salt and pepper, and mash everything together until fluffy and creamy.
- Spoon the colcannon into a serving bowl. Top it off with a sprinkle of the reserved green onions and a pat of butter for that extra indulgence.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 30 mg
Keywords: Colcannon, comfort food, Irish recipe, creamy potatoes