Coooooolcannon! A.k.a. Irish Mashed Potatoes, a.k.a. Kale Mashed Potatoes.
As it turns out, there are people on this planet other than me who choose to put kale in mashed potatoes. Spoiler alert: they’re the Irish. And they know how to eat their greens.
St. Paddy’s Day is puh-retty much my favorite holiday ever, and I figured we all need a sweet little side dish to go with our Shepherd’s Pie and Irish Soda Bread. Wash it all down with a Guinness slash Irish car bomb, and you’re sitting pretty, son!
Wanna hear something funny? I have a recipe for kale mashed potatoes in my cookbook, Let Them Eat Kale!, and I had nooooidea while I was developing the recipe that it’s actually a traditional Irish dish. Which brings me to my next point…
Colcannon is a common side dish served in Ireland, and the recipe varies depending on the region. It is typically made with russet potatoes, cabbage or kale, milk, cream, or buttermilk, and chives or scallions. Served with a fatty dollop of melted butter in the center.
Some folks like to do a twice-baked situation by putting the mashed potatoes in a casserole dish and baking them until browned before serving. If you ask me, this optional step is pretty brilliant.
If you’d like to see a full tutorial for preparing this recipe (with minor changes), check out my post on How to Make Irish Mashed Potatoes on eHow.com.
No matter how you mash it, you’re slated for a delicious carb load!
Colcannon (Irish Mashed Potatoes)
- 1 bulb garlic roasted
- 4 pounds large russet potatoes peeled and quartered (2 )
- 4 tablespoons unsalted butter
- 4 cups loosely packed kale leaves finely chopped
- 4 green onions chopped
- 1-¼ cup buttermilk
- 1 teaspoon sea salt to taste
Preheat the oven to 375 degrees F. Chop the top off of the bulb of garlic, drizzle with olive oil, and wrap in foil. Place in the preheated oven and roast 35 to 45 minutes, until garlic cloves are soft and golden brown. Allow garlic to cool enough to handle, then peel the cloves.
Heat a full pot of water to boiling and peel potatoes.
Chop potatoes into quarters and carefully drop them into the water. Return water to a controlled boil and cook for 15 to 20 minutes, or until potatoes are very soft when poked with a fork. Strain potatoes into a colander and set aside.
Heat butter over medium in a large skillet or pot. Add the kale, and green onion. Saute, stirring frequently, until kale has softened, about 3 minutes.
Remove pot from heat. Add the cooked potatoes, roasted garlic, buttermilk, and sea salt.
Mash potatoes using a potato masher or fork until potatoes reach the desired texture.
Taste the mashed potatoes and add sea salt to taste. Serve colcannon with butter and enjoy!
P.S. Word has it, if you don’t own a potato masher, a measuring cup works super well. Winky face.