It is a brilliant and sneaky way to disguise leafy green vegetables for the kidos…or the adults. Once you wrap your wee Irish lips around these mashies you’ll be green with envy. Trust me when you lay your corned beef across this mighty colcannon — roasted or braised — you’ll thank your lucky charms your Irish for the day.
Can you tell? This recipe is a St. Patrick’s Day favorite, so please forgive (or indulge) my Irish “accent”.
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Ingredients
Equipment
Ingredients
Chef Gerrie's Notes
* Tuscan kale is also known as Lacinato or dinosaur kale.
* Kerrygold butter is one of the BEST tasting butters around. I highly recommend you try it. You might be hooked for good (like me).
Instructions
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Prepare potatoes by placing them a in saucepan and covering with cold water by 2-3 inches. Add salt. Bring to a boil and cook until potatoes are fork tender, but not mushy — about 20 minutes or so.
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Drain cooked potatoes and put into a standing mixer with a whip, or another bowl if you’re using a hand held mixer.
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Bring milk and cream to a simmer over low heat in a small saucepan. Slowly pour over potatoes and add cream cheese in chunks while whipping the potato mixture until nice and fluffy. Cover and keep warm.
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Sauté kale, cabbage, and leeks in the same pan you boiled the potatoes. Heat the pan, add oil, and sauté quickly — just until tender. Add a little water – about 1 T, vinegar, and sugar and cook until wilted but still green. Add minced garlic and crushed red pepper flakes. Season according to taste, drain from liquid, and set aside.
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Combine greens, cheese, and butter with potatoes by gently folding ingredients together.
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Garnish with extra butter and scallions.
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Serve on a platter by itself or top with sliced corned beef…or whatever you like!
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