Colcannon

Yum! My daughter decided this year to bring a little more Irish into our holiday dinner, by adding this to the menu. It will be a recurring item on our dinner menu from this St. Patricks Day forward!

The recipe is is below, but watch the video in this website: http://foodwishes.blogspot.com/search?q=colcannon, because Chef John is very entertaining!

Colcannon

from foodwishes.blogspot.com

For the green mixture:
4 oz trimmed kale leaves (As my daughter pointed out in the comments below, the store was out of kale, so I bought a bunch of baby spinach, which is a traditional substitution for the recipe!)
1 leek, light parts only, chopped
1 bunch green onions, chopped
2 tbsp room temp butter

For the rest:
3 pounds russet potatoes, boiled tender, drained VERY well
2 tbsp butter
salt and pepper to taste
1/4 cup cream or milk, or to taste
butter and green onion for the top

Peel and quarter the potatoes. Boil in salted water till tender.

While potatoes are cooking prepare green mixture. Trim the kale so that it is leaves only, no stems. Wash well. Cut the leek, using only the white and light green part. Wash very well, making sure that there is no sand in the leek. Chop the green onion, reserving some to use later as garnish, placing the rest in blender.

Blanch kale and leek in salted water for 5 to 7 minutes. When it's cooked, drain and place it in blender with the green onion. Puree with butter.

When potatoes are cooked, drain. Add salt, pepper, butter, milk or cream, and green mixture. Mix well. Put additional butter on top, if desired, and garnish with reserved green onions.