Colcannon
This recipe for Colcannon (Irish Mashed Potatoes with Kale), makes smooth, creamy potatoes loaded with garlic, leeks, kale and butter. Sound delicious? It really is!
Servings: 4 people
Calories: 369kcal
Ingredients
- 4 russet potatoes cleaned, peeled and cut into 2 inch chunks
- ½ cup unsalted butter divided (one stick)
- ¾ cup heavy cream
- 2 garlic cloves minced
- 2 leeks cleaned and whites thinly sliced
- 2 bunches kale stems removed and chopped
- ⅔ cup chicken or vegetable broth make sure it's gluten-free if needed!
- Salt and pepper to taste
Instructions
- Place the potato chunks in a large pot and fill with water to cover.
- Bring the potatoes to a boil on medium-high heat and continue to boil until the potatoes are fork tender, 20-25 minutes.
- Place 6 tablespoons of butter, cream and garlic in a small saucepan and bring up to a simmer on medium-low heat. Cover to keep hot.
- In a large saute pan melt the remaining 2 tablespoons of butter on medium heat and saute the leeks for about 1 minute.
- Add the kale to the leeks and continue to saute for an additional 2 minutes. Season with salt and pepper.
- Pour the broth over the kale and leek mixture, stir and cover.
- Allow the mixture to cook until the kale has wilted and the liquid has cooked off, about 7 minutes.
- Once the potatoes are fork tender, drain them and place them back into the pot.
- Begin mashing the potatoes, while adding the cream mixture a little at a time, until the potatoes are smooth and creamy. Season with salt and pepper.
- Fold the leeks and wilted kale into the potatoes, adjust the seasoning and serve.
Notes
Potatoes need a lot of salt, so don't be afraid to use a bit of a heavy hand, especially if you use low sodium broth!
Nutrition
Calories: 369kcal | Carbohydrates: 50g | Protein: 7g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 204mg | Potassium: 1142mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4328IU | Vitamin C: 52mg | Calcium: 128mg | Iron: 3mg