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Colcannon (Irish potato salad)

  • 3servings
  • 25minutes

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Source: www.foodnetworktv.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B2, B3, B9, C, D, P
MineralsNatrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 russet potatoes

  2. 110g unsalted butter

  3. 60ml whole milk

  4. 3/4; tsp rock salt

  5. 1/2; tsp black pepper

  6. 4 large shallots, thinly sliced

  7. 1 large leek-halved and thinly sliced

  8. 1 bunch kale, stemmed and coarsely chopped

  9. 1 head napa cabbage, cored and coarsely chopped

  10. 1/4; tsp freshly grated nutmeg

  11. 1/4; tsp salt

  12. 100g chopped spring onion tops

Instructions Jump to Ingredients ↑

  1. Colcannon (Irish potato salad)

  2. 1) Cut and steam the potatoes until tender. Return to the still hot pot and add 55g butter, milk, salt and 1/4 tsps pepper. Mash together.

  3. Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.

  4. Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.

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