Colcannon

INGREDIENTS:

4 large russet potatoes, peeled and quartered

2 tablespoons and 2 teaspoons butter at room temperature

5 ounces kale, trimmed and chopped

1-1/4 leek, light parts only, rinsed and chopped

1-1/4 bunches green onions, chopped,

DIRECTIONS:

white and green parts separated

2 tablespoons and 2 teaspoons butter at room temperature

salt and ground black pepper to taste 1/3 cup heavy whipping cream

2 tablespoons and 2 teaspoons butter, for serving

1/3 cup green onions to garnish

You have scaled this recipe's ingredients to yield a new amount (8). The directions below still refer to the original recipe yield (6).

1. 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.

2. 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.

3. 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.

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