If you’ve never tried (or even heard of) Colcannon, or Irish Mashed Potatoes, you don’t know what you’re missing. Russet potatoes are boiled and mashed like the classic favorite, but then kale, garlic, and butter are added.
Russet Potatoes Butter Kale Green Onions Garlic Milk Salt
Add potatoes to a large pot or Dutch oven. Cover the potatoes with at least 1 inch of water and add salt. Bring everything to a boil for 15-20 minutes, or until the potatoes are fork tender, and then drain in a colander.
Cook the kale in butter until it begins to wilt and give off moisture. Stir in the chopped green onions and garlic and continue cooking for an additional minute.
Pour in the milk and scrape the bottom to release any bits that might be stuck. Add the potatoes and salt. Mash the potatoes together, incorporating the greens as you do.
Serve immediately with a sprinkle of finely chopped fresh parsley and enjoy!