Ingredients:

  • lbs (1.35 kg) Starchy Potatoes (e.g., Russets or Maris Pipers), peeled and quartered
  • medium bunch (about 6 cups packed, or 200g) Curly Kale, tough stems removed and finely shredded
  • tablespoons Coarse Sea Salt (for the boiling water)
  • cup (240 ml) Whole Milk
  • tablespoons (56g) Unsalted Butter, cut into small cubes, plus 4 tbsp melted for serving
  • tablespoons (30 ml) Heavy Cream (Double Cream)
  • medium stalks Scallions (Spring Onions), white and light green parts finely sliced, reserved tops for garnish
  • Freshly Ground Black Pepper, to taste
  • Salt, to taste (for final seasoning)

Instructions:

  1. Place peeled and quartered potatoes in the large pot. Cover with cold water, add 2 tablespoons of coarse salt, and bring to a rolling boil.
  2. Boil vigorously until fork-tender (about 15-20 minutes).
  3. During the last 3 minutes of the potato cooking time, add the shredded kale directly into the boiling water with the potatoes to quickly blanch them.
  4. Drain the potatoes and kale thoroughly in a colander. Return them immediately to the empty hot pot over very low heat for 1 minute, shaking frequently, to evaporate excess moisture.
  5. While the potatoes dry, gently warm the milk, 4 tbsp butter, heavy cream, and sliced scallions in the saucepan until the butter is melted and the mixture is steaming, but not boiling.
  6. Remove the potatoes/kale from the heat. Mash them well until mostly smooth. Gradually pour in the warm cream mixture while stirring gently—do not beat it vigorously.
  7. Stop mixing when just combined. Season generously with salt and plenty of freshly ground black pepper. Taste and adjust seasoning.
  8. Mound the Colcannon onto warm plates. Create a deep well (a little 'crater') in the centre of each serving. Pour a drizzle of the reserved melted butter into the well before serving immediately, garnished with the reserved scallion tops.