Traditional Irish Colcannon

Name: Traditional Irish Colcannon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 3 large (about 2 pounds) Yukon Gold potatoes, peeled and quartered; 2 teaspoons fine salt, more to taste; 6 tablespoons unsalted butter, at room temperature, divided; 3 cups coarsely chopped kale, or other greens (leaves only, tough ribs discarded); 4 medium green onions, thinly sliced, white and green parts divided; 1 dried or fresh bay leaf; 1 1/4 cups milk; 1 teaspoon dry mustard powder; Freshly ground black pepper, to taste

6 servings

porties

15 minutes

actieve tijd

40 minutes

totale tijd

Begin met koken

Ingrediënten

3 large (about 2 pounds) Yukon Gold potatoes, peeled and quartered

2 teaspoons fine salt, more to taste

6 tablespoons unsalted butter, at room temperature, divided

3 cups coarsely chopped kale, or other greens (leaves only, tough ribs discarded)

4 medium green onions, thinly sliced, white and green parts divided

1 dried or fresh bay leaf

1 1/4 cups milk

1 teaspoon dry mustard powder

Freshly ground black pepper, to taste

Instructies

Gather the ingredients.

Put 3 large (about 2 pounds) Yukon Gold potatoes (peeled and quartered) into a large (4-quart) saucepan or pot. Add 2 teaspoons fine salt and enough cold water to cover the potatoes by about 2 inches.

Bring to a boil over high heat. Cook until the largest potatoes are tender (they will yield easily when pierced with a fork and break apart), about 12 minutes. Drain in a colander set in the sink while you prepare the greens. Set the saucepan aside, you will use it again.

Melt 2 tablespoons of unsalted butter in a medium skillet over medium heat. Add 3 cups coarsely chopped kale , w hite parts of the green onions , and 1 dried or fresh bay leaf and cook, stirring occasionally, until the kale is tender, about 5 minutes.

Add 1 1/4 cups milk and 1 teaspoon dry mustard powder . Once the milk simmers, reduce the heat to low to keep warm.

Return the drained potatoes to the reserved saucepan. Add the remaining 4 tablespoons unsalted butter , and the green parts of the green onions. Mash with a potato masher until nearly smooth.

Add the kale-milk mixture to the saucepan, discarding the bay leaf. Stir to combine. The mixture will look a bit too liquid at first, but will thicken as the potato starch absorbs the moisture. Season with salt and freshly ground black pepper to taste and serve.

Voedingswaarde

Portiegrootte

Calorieën

287 kcal

Totale vet

13 g

Verzadigd vet

8 g

Onverzadigd vet

0 g

Transvet

Cholesterol

33 mg

Natrium

761 mg

Totale koolhydraten

39 g

Voedingsvezels

5 g

Totale suikers

6 g

Eiwit

7 g