IRISH COLCANNON MASH
Colcannon is one of Ireland’s great potato dishes. Buttery mashed potatoes are folded with tender greens and scallions so every spoonful lands creamy, savoury and bright. It is comforting and simple, yet exactly the kind of dish that makes lamb feel complete on the plate.
INGREDIENTS:
2 lb Yukon Gold potatoes, peeled and cut into large chunks
4 tbsp Butter EVOO
1/2 cup milk
1 cup finely sliced kale or leeks
3 scallions (green onions), chopped or sliced horizontally
1/2 tsp salt, more to taste
1/4 tsp black pepper, more to taste
DIRECTIONS:
Place the potatoes in a large pot and cover with cold salted water. Bring to a gentle boil and cook about 15 to 18 minutes until completely tender when pierced with a knife. While the potatoes cook, prepare the greens. If using kale, remove the tough stems and slice the leaves very thin. If using leeks, slice thin and rinse thoroughly. Pat dry. Melt 1 tbsp Butter EVOO in a skillet over medium heat. Add the kale or leeks and cook 3 to 5 minutes until soft and lightly sweet. Add the scallions in the final minute so they soften but remain bright. Set aside.
Warm the milk in a small saucepan.
Drain the potatoes well and return them to the hot pot for about 30 seconds to evaporate excess moisture. Mash until smooth. Gradually add the warm milk and remaining Butter EVOO, stirring until the potatoes become creamy but still hold their shape. Fold in the sautéed greens and scallions. Season with salt and black pepper. Taste and adjust seasoning as needed.
Serve hot. If the potatoes tighten while resting, loosen gently with a small splash of warm milk before serving.
