Mashed Potatoes With Kale (Colcannon)
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
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Ingredients
- 2pounds russet potatoes, scrubbed and peeled
- Salt
- 1pound (1 large bunch) kale, either curly or cavolo nero, ribs removed, leaves washed
- 1-¼ cups low-fat milk
- 2heaped tablespoons chopped scallions (about 3 scallions)
- freshly ground pepper
- 2tablespoons unsalted butter or extra virgin olive oil
Nutritional analysis per serving (6 servings)
204 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 7 grams protein; 663 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cover the potatoes with water in a saucepan, add about ½ teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 to 45 minutes. Drain off the water, return the potatoes to the pan, cover tightly and let steam over very low heat for another 2 to 3 minutes. Remove from the heat and mash with a potato masher or a fork, through a food mill or in a standing mixer fitted with the paddle, while still hot.
- Step 2
While the potatoes are cooking bring a large pot of generously salted water to a boil and add the kale. Fill a bowl with ice and water. Cook the kale for 4 to 6 minutes (after the water returns to the boil), until the leaves are tender but still bright green. Transfer to the ice water, allow to cool for a couple of minutes, then drain and squeeze out excess water. Chop fine (you can use a food processor).
- Step 3
Towards the end of the potato cooking time, combine the milk and the scallions in a saucepan and bring to a simmer. Remove from the heat and let steep for a few minutes. Stir the chopped kale into the hot mashed potatoes and beat in the milk and butter or olive oil. The mixture should be fluffy (you can do this in an electric mixer fitted with the paddle). Add salt to taste and freshly ground pepper. Serve hot, right away, or keep warm in a double boiler: set the bowl in a saucepan filled one third of the way with water. Make sure the water doesn’t touch the bottom of the bowl. Bring the water to a simmer. Stir the potato and kale mixture from time to time.
Private Notes
Comments
Around our house, where kale is unloved, I add in a couple of handfuls of baby arugula to the final potatoes. The leaves will wilt quickly. If I do make Colcannon with kale, I don't boil the leaves. Instead I chop it fine and saute it in butter with the scallions or leeks. I season it with some garlic powder or granules, too, as kale loves the company of garlic, then beat it all into the smooth potatoes. It's really, really good.
NNNNnnnnnnnoooooo. While we love kale and we love mashed potatoes we do not love them together.
This dish resembles an age-old Dutch dish called "boerenkool" which is traditionally served with fried lardons stirred into the curly kale and potato mash and/or smoked sausage on top :-)!
NB full milk and butter are used
We made this with 2 russets, 1 large head cauliflower, and 1 bunch lacinato kale. Excellent!!
Made the mistake of subbing in sweet potatoes. While it was healthier it threw the flavors off too much. Next time will try as written.
How about cabbage and kale!