Colcannon is a buttery blend of potatoes and kale with a lot of butter. And then some more butter. Did I mention there’s some butter going on here? It’s a traditional Irish dish and is perfect for St. Patrick’s Day (and any other time you need an excuse to eat butter).
- 3 lbs. potatoes (about 5–7 medium baking potatoes)
- 2 Tbsp. salted butter, plus more for serving
- 4 cups roughly chopped kale
- 1/2 cup chopped green onions
- 1/2–3/4 cups milk
- Peel the potatoes an cut them into 2 inch chunks. Put them in a large pot with 2 teaspoons of salt and enough cold water to cover them. Partially cover the pot and bring it to a boil over high heat. Remove cover and reduce heat to a simmer. Cook until potatoes are fork tender. Drain and leave them in the colander.
- Add the 2 tablespoons of butter to the pot and put it over medium heat until it melts. Add the kale and 1/2 teaspooon of salt. Use tongs to stir it until it is well-wilted, 3-4 minutes. Add the green onions and cook for 30 seconds more.
- Add the drained potatoes and mash them. Stir in 1/2 cup of milk. Taste. Add more milk to make it moister and more salt if desired. Transfer to soup bowls and dot each portion with a slice of cold butter.