Tuscan Kale & Leek Irish Mashed Potatoes
A spin on an Irish classic, this colcannon is creamy, buttery and delicious. Tender kale and softened leeks add layers of flavor to this St. Patrick's Day dish that you'll want to eat all year around!
Equipment
- 1 Pot for boiling potatoes
- 1 Skillet for vegetables
- 1 knife for slicing vegetables
- 1 potato peeler optional
Ingredients
- 1 tbsp olive oil
- 1 tbsp Irish butter
- 1 tsp garlic paste
- 1 leek large, halved & sliced
- 3 cups kale sliced
- 1.5-2 lbs Yukon Gold Potatoes peeled and cut into 1 1/2 inch pieces
- 1.5 cups half and half
- 1 clove roasted garlic (or 1/2 tsp garlic paste)
- salt and pepper
- 1.5 tbsp Irish butter melted
Instructions
- Heat a skillet over medium heat. Once hot, add oil and 1 tbsp butter and allow butter to melt.
- Add in Garlic paste and cook for 1 minute. Add in leeks and kale, season with salt & pepper, and stir to fully coat with the butter and oil. Reduce heat to low, cover and allow vegetables to cook until tender. About 7-10 mins.
- Add potatoes to a pot and cover with water until it is about 1 inch over. Add 2 tablespoons of salt and boil until fork tender. About 15-20 mins. Drain and set aside.
- While potatoes are cooking, combine half and half and roasted garlic in a sauce pan. Head over medium-low, but do not boil.
- To assemble, Mash potatoes using a ricer, masher or a fork. Add in half of the cream and mash. Add in half of the remaining butter and mash. Add in as much cream as desired to reach wanted texture. When ready, add in the greens and stir to combine.
- Taste and season with salt and pepper as needed. Top with remaining melted butter and serve warm. Enjoy!