Savory Irish Colcannon Recipe: A Chef's Classic Twist

Ingredients

• Three sizable russet potatoes, peeled and cut into quarters
• Two tablespoons of softened butter
• Four ounces of kale, trimmed and finely chopped
• One leek, using only the light parts, rinsed and chopped
• A bunch of green onions, chopped with white and green parts separated
• Salt and freshly ground black pepper, to your liking
• A quarter cup of rich heavy whipping cream
• Two tablespoons of butter, for serving
• A quarter cup of green onions for garnishing

Step 1

Cook the potatoes in a pot of salted water until they are soft, which should take around 10 minutes. Once done, drain the potatoes and place them in a spacious bowl. To the bowl, introduce 2 tablespoons of butter and gently crush the potatoes.

Step 2

Next, in a separate pot, boil the kale and leeks until they reach a tender state, typically within 5 to 7 minutes. After draining them, transfer the kale and leeks to a blender. Include the white segments of the green onions and another 2 tablespoons of butter; blend until you achieve a smooth consistency, ensuring to scrape down the sides as necessary, for roughly 1 to 3 minutes.

Step 3

Merge the pureed kale concoction into the potatoes and continue mashing them together. Season the mixture with salt and black pepper according to your taste preferences. Pour in some cream and mix until you achieve your desired consistency. Finish off by garnishing the dish with 2 tablespoons of butter and the green parts of the green onions.