Umami Recipes
Umami Recipes

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Traditional Irish Colcannon

6 servings

servings

40 minutes

total time

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

Directions

Gather the ingredients.

Put the potatoes into a large (4-quart) saucepan or pot. Add the 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 butter in a medium skillet over medium heat. Add the kale, white parts of the green onions, and the bay leaf and cook, stirring occasionally, until the kale is tender, about 5 minutes.

Add the milk and mustard powder. Once the milk simmers, reduce heat to low to keep warm.

Return the drained potatoes to the reserved saucepan. Add the remaining 4 tablespoons 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 pepper to taste and serve.

Nutrition

Serving Size

-

Calories

287 kcal

Total Fat

13 g

Saturated Fat

8 g

Unsaturated Fat

0 g

Trans Fat

-

Cholesterol

33 mg

Sodium

761 mg

Total Carbohydrate

39 g

Dietary Fiber

5 g

Total Sugars

6 g

Protein

7 g

6 servings

servings

40 minutes

total time
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