Ingredients
- 3 large russet potatoes, peeled and quartered
- 4 ounces kale, trimmed and chopped
- 1 leek, light parts only, rinsed and chopped
- 1 bunch green onions, chopped, white and green parts separated
- salt and ground black pepper to taste
- ¼ cup heavy whipping cream
- 2 tablespoons butter, for serving
Why This Recipe Is So Easy To Love
Kitchen Tricks
- Drain the cabbage well to avoid watery mash.
- Add butter gradually to control creaminess and richness.
Step 1
Boil the potatoes in a big pot of salted water until they’re tender, which usually takes about 10 minutes. Once they’re done, drain them and pop them into a large bowl. Add a couple of tablespoons of butter and give them a light mash.
Step 2
While the potatoes are cooking, bring another pot of water to a boil and cook the kale and leeks until they’re soft, around 5 to 7 minutes. Drain them well, then transfer the kale and leeks to a blender. Toss in the white parts of the green onions along with two more tablespoons of butter, and blend until smooth. You might need to scrape down the sides a few times to get everything blended nicely.
Step 3
Pour the pureed greens into the bowl with the potatoes and mix them together, mashing a bit more to combine. Season with salt and pepper to your liking. Add some cream and stir until you reach the texture you want.
Step 4
Finish it off by topping the colcannon with the last two tablespoons of butter and sprinkle the green parts of the green onions on top for a fresh, bright touch.
