Colcannon Recipe from Chef John

Ingredients 0/9

Step 1

Boil the potatoes in a big pot of salted water until they’re tender, which usually takes about 10 minutes. Once they’re done, drain them and put them in a large bowl. Add 2 tablespoons of butter and give them a light mash.

Step 2

While the potatoes are cooking, boil the kale and leeks in another pot of water for about 5 to 7 minutes until they’re nice and tender. Drain them, then transfer the kale and leeks to a blender. Toss in the white parts of the green onions along with 2 more tablespoons of butter. Blend everything until it’s smooth, scraping down the sides as needed, which should take anywhere from 1 to 3 minutes.

Step 3

Pour the pureed kale mixture into the bowl with the potatoes and keep mashing until everything is well combined. Season with salt and black pepper to your liking. Stir in some cream until you get the texture you want. Finish it off by topping with 2 tablespoons of butter and sprinkling the green parts of the green onions on top.