Name: Chef John's Colcannon
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Russet potatoes, peeled and quartered - 3 large; Butter at room temperature - 2 tablespoons; Kale, trimmed and chopped - 4 ounces; Leek, light parts only, rinsed and chopped - 1; Green onions, chopped, white and green parts separated - 1 bunch; Butter at room temperature - 2 tablespoons; Salt and ground black pepper to taste - 2 tablespoons; Heavy whipping cream - ¼ cup; Butter, for serving - 2 tablespoons; Green onions to garnish - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's Colcannon

1. Russet potatoes, peeled and quartered - 3 large

2. Butter at room temperature - 2 tablespoons

3. Kale, trimmed and chopped - 4 ounces

4. Leek, light parts only, rinsed and chopped - 1

5. Green onions, chopped, white and green parts separated - 1 bunch

6. Butter at room temperature - 2 tablespoons

7. Salt and ground black pepper to taste - 2 tablespoons

8. Heavy whipping cream - ¼ cup

9. Butter, for serving - 2 tablespoons

10. Green onions to garnish - ¼ cup

How to cook deliciously - Chef John's Colcannon

1. Stage

Boil potatoes in a large pot of salted water until tender, about 10 minutes. Drain and transfer potatoes to a large bowl. Add 2 tablespoons butter and lightly mash the potatoes.

2. Stage

Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. Drain and transfer kale and leeks to a blender. Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.

3. Stage

Stir pureed kale mixture into the bowl of potatoes and continue to mash. Season with salt and black pepper to taste. Add cream and stir until desired texture. Top with 2 tablespoons butter and green parts of the green onions.