Colcannon

  • Prep 10 min
  • Total 45 min
  • Servings 6

Ingredients

  • 4 russet potatoes, peeled and cut into large chunks
  • 4 tablespoons butter, plus 1 more for serving
  • 1 bunch kale, stemmed and coarsely chopped
  • 3 green onions, thinly sliced
  • 1 cup whole milk
  • 1 tablespoon coarse salt, plus more to taste

Steps

  • 1
    Place the potatoes in a large pot and cover with cold water and the tablespoon of salt. Bring to a boil and cook until potatoes are fork-tender, 15 to 20 minutes. Drain.
  • 2
    Place the pot back over medium heat and melt the 4 tablespoons butter. Add the kale and cook until wilted, 4 minutes. Add the green onions and toss to combine.
  • 3
    Add the milk and stir to combine.
  • 4
    Add the potatoes and mash until creamy. Toss in a pinch of salt and pepper to taste.
  • 5
    Serve colcannon in a large serving bowl with the remaining tablespoon of butter.

No nutrition information available for this recipe
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