Ingredients

The following ingredients have 4 Servings
  • 3 pounds russet potatoes (unpeeled and chopped into 1-inch chunks)
  • 1 ¼ teaspoon sea salt
  • 4 tablespoons butter (divided)
  • 4 cups ripped kale leaves (stems removed and discarded)
  • ½ cup green onions (thinly sliced)
  • 1 cup whole milk
  • Cold water

Instruction

  • Add potato chunks and 1 teaspoon of sea salt to a large pot with enough water to cover the potatoes. Bring to a boil, then reduce the heat to low and simmer the potatoes until they’re tender. Pour them into a strainer and allow the water to drain. Set aside.
  • Heat half of the butter in the pot over medium heat until it’s melted. Add the torn kale leaves and ¼ teaspoon of sea salt. Completely wilt the kale so it’ll stir into the potatoes easily. It should take about 3-5 minutes.
  • Stir the green onions into the kale and cook for about a minute. Add the drained potatoes to the pot with half of the milk and the second half of the butter.
  • Mash the potatoes into the kale with a fork while adding more milk until the potato mixture has a good consistency.
  • Transfer your Irish Colcannon to bowls and serve alone or topped with your favorite meat.