Ingredients:
- lbs Russet or King Edward Potatoes, peeled and quartered
- Tbsp Unsalted Butter (plus extra for serving)
- cup Whole Milk
- /2 cup Heavy Cream (or Double Cream)
- oz Kale (stems removed, roughly chopped)
- /4 cup Fresh Chives, finely chopped
- medium Green Onions (scallions), thinly sliced
- Kosher Salt, to taste
- /2 tsp Freshly Ground Black Pepper, or to taste
Instructions:
- Place peeled and quartered potatoes in a large stockpot. Cover with cold water by at least 2 inches. Add 1 tablespoon of salt and the 2 Tbsp of butter.
- Bring water to a rolling boil over high heat. Reduce heat to maintain a simmer. Cook until fork-tender (about 18–20 minutes).
- About 5 minutes before the potatoes are done, drop the chopped kale into the boiling water with the potatoes.
- Drain the potatoes and kale thoroughly in a colander. Return the drained potatoes (and only the potatoes) to the empty, hot stockpot. Let them sit over very low heat for 1 minute, shaking occasionally, to evaporate excess moisture.
- While potatoes dry, combine the milk and heavy cream in a small saucepan. Heat gently until steaming hot, but do not boil. Stir in the sliced green onions.
- Remove the potato pot from the heat. Mash the potatoes until mostly smooth, being careful not to overwork them.
- Gradually pour the warm milk/cream mixture into the mashed potatoes, stirring gently with a wooden spoon until just combined and creamy. Season well with salt and pepper.
- Gently fold in the blanched kale and the fresh chopped chives, distributing them evenly without crushing the potato texture.
- Transfer the Irish Colcannon to a warmed serving bowl. Create a small well in the centre and drop a large dollop of reserved cold butter into it before serving immediately.