Carol's Kale Colcannon (Irish Mashed Potatoes)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 276.7
- Total Fat: 18.5 g
- Cholesterol: 1.0 mg
- Sodium: 131.9 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 4.3 g
- Protein: 6.4 g
View full nutritional breakdown of Carol's Kale Colcannon (Irish Mashed Potatoes) calories by ingredient
Introduction
Serve kale colcannon as an accompaniment to slow-cooker corned beef and cabbage on Saint Patrick's Day. Serve kale colcannon as an accompaniment to slow-cooker corned beef and cabbage on Saint Patrick's Day.Number of Servings: 5
Ingredients
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1 pound frozen kale
1 pound fresh potatoes
2 fresh leeks
1 cup skim milk (or unsweetened almond milk)
1/2 teaspoon pepper or to taste
1/2 teaspoon ground mace or to taste
*1/4 cup each Smart Balance buttery spread and extra virgin olive oil; OR, 1/2 cup unsalted butter, melted
When I don't have leeks I use fresh onion & garlic to taste. (Example: Some recipes call for fried onions instead of leeks.)
When serving with roast beef or chicken I add salt to taste; when serving with corned beef I don't, as it's already too salty.
Tips
Usually made with cabbage not kale (except on Halloween), colcannon is healthier if you make it with kale.
Directions
1. In large sauce pan boil potatoes until tender. Remove from heat and drain, reserving the potato water.
2. While potatoes are cooking, slice leeks, green part as well as white, put in colander, rinse well under running water. After slicing and washing in colander, fill large deep bowl with water; dunk and stir the leeks thoroughly. Look closely and you will notice there are grains of sand in the bottom of your bowl. If any of the leek pieces touch the bottom of the bowl, use a bigger bowl so the leeks and sand have room to not touch. Remove the leeks carefully without stirring up the sand in the bottom. Empty water and sand out of bowl. Refill and repeat 2 times with fresh water and clean bowl ea time for a total of 3 immersions to ensure sand is removed.
3. Add pkg of frozen kale to reserved potato water, bring to boil, reduce heat and simmer uncovered for 15 - 20 minutes. Drain*, set aside, and keep warm.
4. While kale is cooking, simmer leeks in a medium sauce pan in just enough milk to cover, until the darkest green parts are soft.
5. Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale and reheat, keep blending until the whole is green and fluffy. Make a well in the center and add the butter, mixing well.
*This water the kale cooked in is very nutritious; I reserve it and use it as a replacement for veggie broth.
Serves 5; 1 cup each
2. While potatoes are cooking, slice leeks, green part as well as white, put in colander, rinse well under running water. After slicing and washing in colander, fill large deep bowl with water; dunk and stir the leeks thoroughly. Look closely and you will notice there are grains of sand in the bottom of your bowl. If any of the leek pieces touch the bottom of the bowl, use a bigger bowl so the leeks and sand have room to not touch. Remove the leeks carefully without stirring up the sand in the bottom. Empty water and sand out of bowl. Refill and repeat 2 times with fresh water and clean bowl ea time for a total of 3 immersions to ensure sand is removed.
3. Add pkg of frozen kale to reserved potato water, bring to boil, reduce heat and simmer uncovered for 15 - 20 minutes. Drain*, set aside, and keep warm.
4. While kale is cooking, simmer leeks in a medium sauce pan in just enough milk to cover, until the darkest green parts are soft.
5. Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale and reheat, keep blending until the whole is green and fluffy. Make a well in the center and add the butter, mixing well.
*This water the kale cooked in is very nutritious; I reserve it and use it as a replacement for veggie broth.
Serves 5; 1 cup each
Member Ratings For This Recipe
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ESLADY
The last time I made this I used both kale and cabbage since I had them both on hand. And, instead of cooking the kale/cabbage in water, I added it to the leeks cooking in milk which meant that the nutrients weren't lost to water or broth for another dish, but were added to this one. Yummy! - 3/12/15
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MARYJOHANNAH
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STALEAN
This is somewhat healthier than my recipe I've been using for 40 years. I use fresh lacinato kale, Kerrygold Irish butter and heavy cream. Hey, it's only once a year for the full fat one! LOL. I use Land O'Lakes fat free half and half and a little less butter the rest of the year. No mace, either. - 3/20/13
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PATTK1220
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GEORGE815
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REDROBIN47
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1CRAZYDOG
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MIYAMO
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NONNAOF2
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PATRICIAANN46
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STRIKERMOM5