Colcannon is a buttery, garlicky, creamy variety of mashed potatoes. The menus in Irish pubs list ‘bangers and mash.’ Bangers are large sausages served with the colcannon – a tasty, filling combination. I have also eaten a version of this dish in Ireland with cabbage chunks instead of the kale. The kale version is prettier on the table (IMO).
- 1/2 bunch kale (yields 3/4 cup chopped kale)
- 3-4 large red potatoes, peeled and cut into 1-2 inch chunks
- 8 Tablespoons butter
- 1 teaspoon garlic powder
- 1/2 cup finely chopped leeks
- 1/2-3/4 cup heavy cream
- 1/2 cup finely chopped onions
- 1 Tablespoon finely chopped parsley
- 1 teaspoon sea salt for potato water
- 1 additional teaspoon sea salt for seasoning the dish
- Ground pepper to taste
- Boil potatoes in salted water for 20 minutes (or until fork tender).
- Meanwhile, wash and trim kale, discarding the spines of the leaves. Blanch, drain, gently squeeze out the water and chop finely. Set aside.
- Heat 2 tablespoons butter and garlic powder in a large frying pan and cook leeks until tender over low heat, about 5-10 minutes. Add the chopped kale and 2 Tablespoons butter and cook an additional 10 minutes, stirring frequently. Season with pepper to taste.
- Drain and mash the potatoes. Whip in the kale mixture and 1 teaspoon salt. Slowly beat in cream until mixture is smooth, but still firm. Season with additional salt & pepper if needed.
- In a small frying pan, brown the onions in the remaining butter.
- Create a mound of the potatoes in a dish. Make a depression in the center and pour the browned onions and butter in the well until they spill over the side. Sprinkle with chopped parsley. (the photo is of a version I make without the onion topping.)
*Photo by Patti Phillips