2lbsrusset potatoes, peeled and cut into 1" pieces
2 or 3leeks, cleaned and thinly sliced, 1 to 1 1/2 cups
4 to 5cupschopped kale, small pieces
4tbspbutter
1/2cuphalf and half or whole milk, heated for 45 to 60 seconds in a microwave oven.
1tspsalt
black pepper if desired
Instructions
Boil potatoes in salted water until soft, 15 to 20 minutes.
While the potatoes are boiling, in a large skillet, melt 4 tbsp butter and add the leeks, saute on low temperature, 3 or 4 mins.
Add the kale to the skillet and fold to fully coat with butter, cover the skillet with a lid and wilt for another 3 or 4 minutes.
Mash the potatoes with a hand mixer, masher, or with a potato ricer, adding heated half and half a little at a time until the desired smoothness.
In a large bowl or the potato saucepan if it is large enough, fold the sauteed kale and leeks together with the mashed potatoes. Taste and add salt and pepper to your liking. Serve the colcannon hot.
Notes
You can substitute green cabbage or fresh, chopped spinach for the kale.
Add crispy bacon or ham for extra flavor and texture. Also, you can garnish with chopped scallions, chopped chives, or shredded cheese.
For a vegan version, use plant-based milk and vegan butter.
Make it spicy by adding red pepper flakes or hot sauce.
Store leftovers covered in an airtight container in the refrigerator for up to 3 days.
I have made this recipe during the day and kept it warm in a serving dish by covering the dish with plastic wrap and a lid and placing it into a 170° oven for several hours.