Colcannon (Irish Mashed Taters with Kale and Butter)
Colcannon is definitely an Irish dish produced by mixing mashed taters with kale. And a lot of butter. I put much more butter on the top. Do this for St. Patrick’s Day.
My boy doesn’t like taters. Not really fried potatoes.
The only method I'm able to make him eat them is that if I mash them up and shape them into snowmen.
And, strangely enough, he’ll eat taters basically mix all of them with kale and refer to it as Colcannon. However it’s not due to the kale. Not a chance. It’s due to the butter. View it melting there on the top of individuals taters.
Colcannon is a combination of mashed taters and sauted kale or cabbage that exists being an excuse to consume butter. The thing is, there’s not only butter mashed in to the taters. No, that’s insufficient. For everyone colcannon you smear butter onto the top of the each serving in order that it melts right into a golden puddle. By consuming it your ultimate goal is to buy melted butter onto each spoonful.
You now realise why my boy eats taters basically mix all of them with kale.
If you want this recipe, I believe you’ll love these Taters with a lot of Dill .
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Prep Time: ten minutes
Prepare Time: twenty minutes
Total Time: half an hour
Colcannon
Colcannon is really a buttery mixture of taters and kale with many different butter. And more more butter. I adore there's some butter happening here? It is a traditional Irish dish and is ideal for St. Patrick's Day (and then any other time you'll need a reason to consume butter).
Ingredients:
- 3 lbs. taters (about 5-7 medium baking taters)
- salt
- 2 Tablespoons of. salted butter, plus much more for serving
- 4 cups roughly chopped kale
- 1/2 cup chopped eco-friendly onions
- 1/2-3/4 cups milk
Directions:
- Peel the taters an cut them into 2 inch chunks. Insert them in a sizable pot with 2 teaspoons of salt and enough cold water to pay for them. Partly cover the pot and produce it to some boil over high temperature. Remove cover and lower heat to some simmer. Prepare until taters are fork tender. Drain and then leave them within the colander.
- Add some two tablespoons of butter towards the pot and set it over medium heat until it melts. Add some kale and 1/2 teaspooon of salt. Use tongs to stir it until it's well-wilted, 3-4 minutes. Add some eco-friendly onions and prepare for thirty seconds more.
- Add some drained taters and mash them. Stir in 1/2 cup of milk. Taste. Increase the milk to really make it moister and much more salt if preferred. Transfer to soup bowls and us dot each portion having a slice of cold butter.
last updated on Feb 25, 2016 by Amy Bowen
