Like most recipes, the traditional Irish recipe Colcannon, is not revolutionary. But it is really, really good. And even better for a cold evening. And the best part is it makes great leftovers for lunch the next day. It’s also a great excuse to incorporate a generous slab of the fantastic salted butter that France is known for.
The ingredients and steps are simple and lead to a hearty and warming dish that goes splendid with a poulet rôti and a glass of red wine.
Recommendation: enjoy by a fireplace if you have one!
5 medium sized potatoes, skinned (if not organic), chopped and boiled
2 leeks, remove the dark green tops, wash thoroughly and chop
1/2 bunch of kale, chopped, no need to de-stem; you can always add more if you want
3/4 – 1 cup of milk
Salt & Pepper
1. Boil the cubed potatoes until tender.
2. Fry the chopped leeks and set aside.
3. Blanche the kale in boiling water for only 30 seconds or so to remain the bright green color.
4. When the potatoes are tender, drain and either mash or whip in a food processor or with an immersion blender. Add in a thick slab of butter and slowly add the milk.
5. Add salt & pepper to taste.
6. Once potatoes are mashed, add the leeks and kale.
For a French touch, you can use crème fraîche instead of milk or add a teaspoon on top right before serving.