Chef John's Colcannon

Name: Chef John's Colcannon
Total time: 35
Yield: 6
Ingredients: 3 large russet potatoes, peeled and quartered; 2 tablespoons butter at room temperature; 4 ounces kale, trimmed and chopped; 1 leek, light parts only, rinsed and chopped; 1 bunch green onions, chopped, white and green parts separated; 2 tablespoons butter at room temperature; salt and ground black pepper to taste; ¼ cup heavy whipping cream; 2 tablespoons butter, for serving; ¼ cup green onions to garnish

Recipe by John Mitzewich from allrecipes.com

Dinner,Side Dish 35 Mins.

Ingredients

6 servings

•

3 large russet potatoes, peeled and quartered
•

2 tablespoons butter at room temperature
•

4 ounces kale, trimmed and chopped
•

1 leek, light parts only, rinsed and chopped
•

1 bunch green onions, chopped, white and green parts separated

•

2 tablespoons butter at room temperature
•

salt and ground black pepper to taste
•

¼ cup heavy whipping cream
•

2 tablespoons butter, for serving
•

¼ cup green onions to garnish

Instructions

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.
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.
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.