Irish Mashed Potatoes

In the following colcannon recipe, we mix the mashed potatoes in with chopped cooked kale, green onions, milk or cream, and lots of butter.

To serve, make a depression in the middle of the mashed potatoes and put a knob of butter in it. To eat it, you dip a forkful of the potatoes in the melted butter.

If ever there was a recipe to get one to eat one's greens, this is it!






4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into 1 1/2-inch pieces
Salt, to taste
5 to 6 tablespoons unsalted butter, plus more for serving
3 lightly packed cups chopped kale, cabbage, chard, or other leafy green
3 green onions, minced (about 1/2 cup)
1 cup milk or cream



  1. Boil the potatoes:

    Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil.

    Boil until the potatoes are fork tender, 15 to 20 minutes. Drain in a colander.

  2. Cook the greens and the green onions with butter:

    Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens.

    Cook the greens for 3 to 4 minutes, or until they are wilted and have given off some of their water.

    Add the green onions and cook 1 minute more.

  3. Mash the potatoes with milk or cream and greens:

    Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium.

    Use a fork or potato masher and mash the potatoes, mixing them up with the greens.

    Add salt to taste and serve hot, with a knob of butter in the center.

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