Colcannon
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 35-40 min |
| Source | Williams-Sonoma Potato by Selma Brown Morrow |
| Yield / serves | 6 servings |
| Rating | (unrated) |
Ingredients
- 5 Russet potatoes (~2.5 lb), peeled and cut into 1/2-inch cubes
- 1/2 c unsalted butter, at room temperature
- 1/4 c whole milk
- Kosher salt
- freshly ground pepper
- 1 large leek, halved lengthwise and well rinsed, then thinly sliced
- 4 large shallots, thinly sliced
- 1 bunch kale (~1 lb), well rinsed and stemmed, then coarsely chopped
- 1 head napa cabbage (~1.5 lb), cored and coarsely chopped
- 1/8 t ground mace or freshly ground nutmeg
- 2/3 c chopped green onion tops
Preparation
Pour water to a depth of 1 inch into a large pot and bring to a boil. Put the potatoes into a collapsible steamer basket and set the basket over the boiling water. Cover and steam until the potatoes are tender when pierced with a small knife, about 15 minutes. Transfer the potatoes to a bowl.
Empty the pot and wipe dry. Return the potatoes to the still-hot pot. Add 1/4 cup of the butter, the milk, 3/4 teaspoon salt, 1/4 teaspoon pepper and mash well with a potato masher.
Melt the remaining 1/4 cup butter in another large pot over medium heat. Add the leek and shallots and saute until the vegetables begin to soften, about 5 minutes. Add the kale and toss just until wilted but still bright green, about 3 minutes. Add the napa cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with the mace, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook until the flavors blend, about 1 minutes. Stir the cabbage mixture into the potatoes.
Reheat the potatoes over low heat, stirring often, about 5 minutes. Transfer to a bowl, sprinkle with the green onion, and serve.
