This yields 6 servings. See below for large modified recipe:
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
1⁄4 cup heavy whipping cream
2 tablespoons butter, for serving 1⁄4 cup green onions to garnish
Directions:
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.
Chef's Note:
You can substitute kale with other leafy greens such as Swiss chard or cabbage.
© 2015 Allrecipes.com Printed from Allrecipes.com 7/13/2015
https://www.allrecipes.com/recipe/223051/chef-johns-colcannon/?printview
My large quantity recipe (should serve 10-12):
8-10 russets, peeled and quartered, boiled for 15 minutes or so
4 tablespoons butter, lightly mash
1 largish bunch of kale, stemmed and roughly chopped
3-5 leeks, white part only, rinsed and chopped
2 bunches green onions, chopped, white and green parts separated
2-3 T butter, room temperature
salt and pepper to taste
½ - ¾ cup heavy cream
butter for serving and green onions for garnish