This is our own twist on a traditional Irish Colcannon making the most of the seasons best local produce. A perfect hearty dish when topped with a poached egg or as a side dish to a larger meal. If there are any left overs it also tastes great the next day fried off in patties.
Serves 4 to 8
What You Need:
- 1kg to 1.25kg floury potatoes (5 or 6)
- 4 to 6 tbsp butter
- 200g to 300g chopped kale (or assorted chopped greens e.g parsley, sorrel, spinach, and / or broccoli or cauliflower leaves)
- 2 large leeks
- 320ml milk
- Salt and pepper
What To Do:
- Put the potatoes into a large pot and add water to come halfway up the potatoes. Cover the pot and bring to the boil. Once boiling, carefully drain off about half the water, return the pot to the heat, cover, reduce the heat to low, and let the potatoes steam for about 40 minutes. Turn off the heat; cover the potatoes with a clean, damp tea towel; and let sit for 5 minutes more.
- Melt 2 tbsp of the butter in a large skillet over medium-high heat. Chop the leeks and kale and add to the butter and cook until kale has wilted and leeks are soft – approx 5 mins
- Combine the milk and remaining butter in a medium pot. Add the leeks and greens and simmer over medium heat for about 2-3 minutes and stir well. Remove the pot from the heat, cover, and set aside.
- Chop the potatoes into small chunks ready to mash, we like to leave the peel on but you can remove if preferred. Return them to the pot, add the greens and their liquid and mash until smooth, leaving a few small lumps in the potatoes. Season to taste with salt and pepper.