I’ve always made the traditional Irish mashed potato recipe of Colcannon with cabbage. Then recently I was having a conversation with Phyllis, my daughter-in-law’s mother with an Irish brogue, and she told me of the fond memories she has of being “back home” as a young child and the delicious colcannon with kale that her mom would always make for them. Kale? The new trendy super food? I was inspired! During my recipe development process Phyllis and her sister Breda, also with an Irish brogue, happened to be over for dinner and they absolutely loved my version of colcannon…..now that’s the ultimate compliment! And so here it is……Calcannon with Kale and Leeks! It’s fabulously delicious! Happy St. Patrick’s Day*!
Colcannon with Kale and Leeks
3 lbs. Yukon Gold potatoes, peeled, cut in chunks, 8 cups
8 Tbs. butter
1 bunch (8 oz.) kale, stems trimmed, leaves chopped, 7 cups
2 leeks, white and light green parts sliced, 3 cups
1 1/2 tsp. kosher salt
1/2 tsp. pepper
1 cup potato water (from pot of boiling potatoes)
1 cup milk
1. In large pot combine potatoes and enough cold water to cover potatoes. Bring to a boil over high heat. Boil 20 minutes or until potatoes are tender. Drain, reserving 1 cup potato water from pot.
2. Meanwhile, in another large pot melt butter over medium-high heat. Add leeks and cook 4 minutes or until just softened, stirring occasionally. Stir in kale and cook additional 8 minutes or until wilted and tender, stirring occasionally.
3. Mash potatoes until smooth. Stir in milk, kale mixture and 1/2 cup reserved potato water. Gradually add additional remaining potato water, if necessary, for desired texture.
Makes 8 cups.
*Click on the links below for more fabulously delicious St. Patrick’s Day recipes!