chef john's colcannon

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• 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.
• 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.
• 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.