Potatoes Colcannon
Ingredients
- 2 pounds potatoes Russet (or Yukon Gold – see notes below) peeled and cut into chunks – 2 quarter; dice or larger
- 1 pound turnips peeled and cut into 1 quarter; chunks (optional)
- 6 Tablespoons butter divided
- 1 bunch scallions sliced thinly
- 1 bunch kale stems removed, leaves washed and chopped
- 1/2 cup milk as needed
- salt and pepper to taste, plus a scant dusting of nutmeg, if desired
Instructions
- In a medium pot, cover the potatoes and turnips with salted cold water. Bring to a boil and cook for 20 to 25 minutes, until tender. Drain well. Transfer to a large bowl, dot with 3 Tbs. of butter and mash coarsely.
- Meanwhile, in a large skillet, heat 3 Tbs. of butter over medium-high heat. Add scallions and cook for 3-5 minutes to soften, stirring frequently. Add kale and cook for another 6 minutes more over medium heat, stirring frequently.
- Add kale/scallion mixture to the mashed potatoes and turnips. Stir sparingly to combine. If mixture is light and dry, add milk a bit at a time, stopping to test after each addition. Add spices and enjoy!
Video
Notes
- Yukon Gold potatoes, with skin on, may substitute for Russets. Due to high moisture content, milk may not be needed.
- If turnips are not available, substitute additional potatoes.
- Onions or leeks may substitute for scallions – quarter (lengthwise for leeks) and slice thinly – roughly 1.5 cups.
- Well-dried cabbage may substitute for kale.