In this classic Irish colcannon recipe, kale, scallions, and fresh herbs are mixed into buttery mashed potatoes. We think it’s Irish comfort food at its best.
If you prefer, cabbage may be swapped for the kale.
8 medium all-purpose potatoes
1 head curly kale, chopped fine
1-1/4 cups milk
6 scallions, diced fine
1 tablespoon chopped parsley
1/2 teaspoon chopped fresh thyme
8 tablespoons butter, divided
Peel potatoes. In a saucepan, cover with cold salted water. Bring to a boil and cook for 20 minutes or until done. Strain off water. Let potatoes dry, then hand mash. In a 2-quart pot, boil the kale in salted water until tender, about 25 minutes. In a large saucepan, over low heat, heat the milk with scallions, parsley, and thyme. Strain the chopped kale and add to milk. Simmer for 3 minutes. Add mashed potatoes to kale, stir in 4 tablespoons butter, and mix to a creamy consistency. Correct seasoning. Place into a serving dish, making a well in the center. Fill generously with remaining butter and serve.