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Colcannon
Recipes
Colcannon
8 servings
50 minutes total

Ingredients

  • 3–4 quarts cold water
  • 1 tablespoon kosher salt
  • 3 medium russet potatoes (about 1 ½ lb)
  • ¾ bunch fresh kale
  • ¾ cup Organic Valley Whole Grassmilk
  • 4 oz salted Kerrygold Pure Irish Butter
  • ½ teaspoon pepper

Steps

    1. Place water, salt, and whole potatoes in large Dutch oven and bring to a boil on high. Cover and boil 35–40 minutes until potatoes are fork-tender.
    2. Meanwhile, remove kale leaves from stems (4 oz). Remove potatoes from Dutch oven (reserve water) and set aside to cool slightly. Add kale to boiling water and blanch 4 minutes; drain well, then chop coarsely.
    3. Combine milk, butter, and pepper in medium microwave-safe bowl. Microwave on HIGH 1–2 minutes until butter is melted and mixture is hot.
    4. Peel potatoes and discard skins. Place potatoes back in empty Dutch oven and mash while slowing adding warm milk mixture. Stir in kale and cook colcannon on medium until heated through; serve.

Amount per ⅛ recipe serving: Calories 190, Total Fat 12g, Sat Fat 7g, Trans Fat 0g, Chol 30mg, Sodium 360mg, Total Carb 17g, Fiber 2g, Sugars 2g, Protein 3g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%