Colcannon

INGREDIENTS

• 2 to 2-1/2 lbs russet potatoes, peeled and chunked
• salt
• 1 stick unsalted butter
• 3 cups loosely packed chopped kale or other green
• 3 green onions, minced (about 1/2 c
• 1 c cream

PREPARATION

1. Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 Tbsp salt and bring to a boil.
2. Boil 15-20 minutes, till fork-tender, drain in colander.
3. Melt 3/4 stick butter in pot over medium heat.
4. Add the greens and cook till wilted, 3-4 minutes.
5. Add the onions and cook 1 minute.
6. Pour in cream, mix well. Add potatoes.
7. Mash with masher or fork, mixing potatoes with greens.
8. Salt to taste and serve with additional butter.

-- JMagGuthrie - 19 Apr 2014