This version of colcannon, usually a combination of buttery mashed potatoes and cabbage, is a wonderful accompaniment to grilled sausages or Beef Stew with Stout .
Recipe information
Yield
Serves 8
Ingredients
Preparation
Step 1
Combine milk, 2 tablespoons butter, carrot and bay leaf in medium saucepan; bring to simmer. Remove from heat; let steep while preparing kale and potatoes.
Step 2
Melt 1 tablespoon butter in large Dutch oven over medium heat. Add onion; sauté until light brown, about 8 minutes. Add kale; cover and cook until tender, stirring often, about 25 minutes.
Step 3
Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return to same pot; mash with hand masher.
Step 4
Add kale mixture to potatoes. Strain in enough milk to produce moist, fluffy potatoes. Season with salt and pepper.
Step 5
Melt 5 tablespoons butter in small saucepan. Mound potatoes in large bowl. Using spoon, make well in top of potatoes. Pour butter into well. Serve hot.
