Every family in Ireland has their own recipe for Colcannon and this is mine. Whether I use Kale or Cabbage is a matter of which one is in season and more readily available.
- 1 1/4 pounds kale tough stems removed, washed (or use green cabbage)
- 2 cups water
- 1 tbsp olive oil
- 1 1/4 lbs russet potatoes peeled and quartered
- 1 cup cleaned and chopped leeks white only
- 1 cup milk
- pinch ground mace
- salt & freshly ground black pepper to taste
- 1/2 cup melted butter
- 1 tbsp chopped parsley
In a large pot, simmer kale, covered, in 2 cups water and the oil for 10 minutes.
Drain and chop fine; set aside and keep warm. In a small pot, bring the potatoes and water to cover to a boil and simmer until tender.
In another small pot, simmer the leeks, covered, in the milk for 10 minutes, and keep warm.
Drain the potatoes and puree them, using a potato ricer or masher, into the large pot.
Add the leeks with their milk, and the cooked kale.
Beat with a wooden spoon until fluffy.
Season with mace, salt and pepper.
Mound on a plate with a depression in the middle for the melted butter.
Garnish with parsley.