serves 4-6
- 2 lbs potatoes (russets are ideal), peeled and chopped into 1 1/2 inch chunks
- 2 - 3 cloves garlic, peeled
- 1 lb kale, stems removed and roughly chopped or torn
- 4 Tbs butter, divided
- 1/2 c whole milk or cream
- 1 tsp sea salt
- 1/4 tsp freshly ground black pepper
- pinch of mace or freshly ground nutmeg
Place the potatoes and whole garlic cloves in the bottom of a pasta pot; cover with water. Insert the strainer; place the chopped kale in the strainer.
Bring to a boil, cover and reduce heat. Simmer 11-13 minutes, or until potatoes and kale are tender.
Remove the kale and set aside. Drain the water from potatoes and place the potatoes back into the pot. Add 3 Tbs butter, milk or cream, salt, pepper, and mace or nutmeg. With a hand held mixer, beat potatoes until creamy, about a minute. Add the kale and mix until blended.
Remove to a large serving bowl. Make an indentation with the back of the spoon and add the remaining 1 Tbs butter.
Original Colcannon blog post
