Mashed Potatoes with Kale (Colcannon)

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

Whipped Sweet Potatoes and Rutabagas

serves 6

• 2lbs sweet potatoes (about 3 medium)
• 1lb rutabagas (about 1 medium/large)
• 6 cloves garlic, peeled
• 3 Tbs butter
• 1/2 cup vegetable or chicken broth
• 2 tsp fresh thyme leaves
• salt and pepper to taste

Chop vegetables into 1 inch chunks.  Combine potatoes, rutabaga, and garlic in a large pot.

Add water to cover.  Bring to a boil, reduce heat to medium and simmer until vegetables are tender (about 10-12 minutes).

Strain and return to the pot (or a large bowl).  Add butter, broth, thyme, salt and pepper. 

For a little texture: whip with a hand held mixer for several minutes or until it has reached your desired consistancy.

For puree:  transfer in batches to a food processor and puree.


Original Whipped Sweet Potatoes and Rutabagas Blog Post

Easy Steakhouse Oven Fries

serves 6

• 2lbs potatoes, scrubbed
• 3 Tbs extra virgin olive oil
• 2 Tbs shredded onion
• 2 garlic cloves, crushed
• 1 tsp sea salt
• 1 tsp smoked paprika
• 1/4 tsp freshly ground black pepper

Preheat oven to 425F.  Lightly oil 2 15x10 jelly roll pans.

Cut the potatoes into quarters (or into eighths if using larger potatoes - just be sure all the wedges are of similar thickness; about 1/2"-3/4").  Place the potatoes on a towel or paper towel and pat dry.

Transfer potatoes to a large bowl.  Add the rest of the ingredients and mix well to coat.

Divide the potatoes evenly between the two pans.

Roast for 30-40 minutes, or until golden, turning halfway through baking time.

Original Easy Steakhouse Oven Fries Blog Post