Chef John's Colcannon
Description
The wonderful flavors of kale and leeks spice up your average buttery mashed potatoes for a St. Patrick's Day classic.
Ingredients
•
3 large russet potatoes, peeled and quartered
•
2 tablespoons butter at room temperature
•
4 ounces kale, trimmed and chopped
•
1 leek, light parts only, rinsed and chopped
•
1 bunch green onions, chopped, white and green parts separated
•
2 tablespoons butter at room temperature
•
salt and ground black pepper to taste
•
1/4 cup heavy whipping cream
•
2 tablespoons butter, for serving
•
1/4 cup green onions to garnish
Directions
1
Boil potatoes in a large pot of salted water until tender, about 10 minutes. Drain and transfer potatoes to a large bowl. Add 2 tablespoons butter and lightly mash the potatoes.
2
Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. Drain and transfer kale and leeks to a blender. Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.
3
Stir pureed kale mixture into the bowl of potatoes and continue to mash. Season with salt and black pepper to taste. Add cream and stir until desired texture. Top with 2 tablespoons butter and green parts of the green onions.