Traditional Irish Colcannon

🧂 Ingredients

• 2 lbs russet potatoes

  (washed, peeled, and quartered)
• 4 tablespoon butter
• ½ cup milk

  (or heavy cream)
• 1 teaspoon each, salt & pepper

  (to taste)
• 4 cups kale

  (or cabbage, chopped)
• 4 green onions

  (optional, or use chives, thinly sliced)
• ¼ cup bacon

  (optional, crisped and crumbled or chopped)

Instructions

• 1 Boil the 2 lbs russet potatoes in a large pot of salted water until they are
  soft and easily mashed, about 15-20 minutes. Drain the potatoes and return them
  to the pot.
• 2 Add the 4 tablespoon butter and ½ cup milk (or cream) to the pot and mash the
  potatoes until they are smooth and creamy. Season with 1 teaspoon each, salt &
  pepper to taste.
• 3 While the potatoes are cooking, blanch the 4 cups kale (or cabbage) in boiling
  salted water for 3-5 minutes, until tender. Drain the kale (or cabbage) well.
• 4 Mix the kale (or cabbage) into the mashed potatoes and add the 4 green onions or
  chives, if using.
• 5 Serve hot with additional butter along with the optional chopped green onions or
  chives and ¼ cup bacon (or bacon bits), if desired.

Nutrition Info