Ingredients
Equipment
Method
- Peel and cut potatoes into chunks. Boil them in a large pot of salted water until they are tender, about 15-20 minutes.1 kg Russet Potatoes
- Wash and finely shred the kale. In a separate pot, add to boiling water for about 3-5 minutes, until wilted. Drain well.200 grams Kale
- Drain the cooked potatoes and return them to the pot. Mash them with a potato masher or fork until smooth.
- Add the butter to the potatoes and place the lid on the pan to allow the butter to melt while heating the milk.100 grams Butter
- In a small saucepan or microwave, heat the milk over low heat until warmed, but not hot.100 ml Full Fat Milk
- Gradually add the warm milk to the mash potato, stirring constantly, until you achieve your desired consistency. You may not need to use all of the milk, so add it gradually.
- Add blanched kale and add chopped spring onions, if using.50 grams Spring Onions
- Season with salt and pepper to taste.Salt and Pepper to taste
- Combine well. Serve and enjoy!
Notes
Here are some top tips to help you succeed in making Colcannon Mashed Potato like a pro:
- For the creamiest mashed potatoes, use starchy potatoes like Russets or Yukon Golds. These varieties mash well and absorb flavors nicely.
- Be careful not to overcook the potatoes, as they can become waterlogged and lose their texture. Cook them until they are tender but still hold their shape.
- Cut the potatoes into equal sizes, about two inches, to ensure they cook evenly.
- Potatoes can be bland if not properly seasoned, so don't skimp on the salt and pepper. Taste as you go, but adjust as needed, especially towards the end.
- After blanching the greens, drain them well to remove excess moisture. This will prevent the mashed potatoes from becoming watery.
- Allow to cool for 5 minutes before serving.
