Colcannon is a dish that is often served during Halloween, but it can also be enjoyed on other holidays. While cabbage can be used as a substitute for kale, the latter adds a nice contrast in both color and flavor to the smooth and creamy potato. If you prepare it in advance, you can simply reheat it on a stovetop by adding a small amount of milk and a bit of butter. Make sure to stir it frequently to prevent the potato from burning at the bottom. Here is how to make Colcannon during Saint Patrick’s Day.
Ingredients
2 ½ lbs. russet potatoes (about 4 large)
1 bunch kale
1 leek, white part only, chopped
2 cups whole milk
5 tablespoons unsalted butter
Kosher salt
Directions
Peel potatoes and cut into 1-inch pieces. Place into a saucepan, cover with cold water, and boil.
Remove stems from kale and slice into ½-inch ribbons.
Clean leeks thoroughly in a bowl of cold water. Drain and add to saucepan with milk and 2 tablespoons butter. Bring to a simmer and cook until soft, about 6 to 7 minutes, being careful not to burn milk at the bottom of the pan. Strain leeks, reserve, and return milk to the pot. Add kale to hot milk and let stand 2 minutes, until soft but still bright green. Remove kale and add to leeks, reserving milk.
When potatoes are soft and can easily be pierced with a knife, remove them from the water and put them through a ricer. Return the potatoes to the pot, and add the remaining butter. Gradually add ¾ cup of milk and mix until creamy. Add additional milk if necessary. Next, add leek and kale mixture. Season to taste with salt and serve.
