Irish Colcannon: Served with Corned Beef Brisket & Cabbage

Top of the mornin' to ya! I hope everyone is having a lucky St. Patty's Day. This is one of my favorite holidays, in addition to being Irish I am also a beer and whiskey drinker . . . obviously this holiday suits me well ;-) I decided to cook colcannon, brisket, and cabbage this year. Super incredibly simple to make and very hearty. Here is a simple and quick recipe for Irish Colcannon.

Irish Colcannon

• russet potatoes, peeled and chopped (I used 1.45 lbs.)
• 1 bunch of curly kale
• 1 bunch of spring onions
• few tablespoons butter, this is really to your liking
• 2 tablespoons cream, half and half, or milk
• salt + pepper to taste

To start off, peel and chop your potatoes. Put them in a pot and cover with cold water then bring up to a boil, salt the water, cover and reduce heat slightly. Cook until potatoes are tender enough to poke through. While the potatoes are cooking, I actually blanched my kale in the water that was boiling the potatoes. If you're going to do this, do so carefully since you'll need to hold the ends of the kale with your fingers or a pair of tongs. Set kale aside and move on to your spring onions (also known as scallions or green onions). Very roughly chop half of the bunch, and finely chop the other half. You need to add your kale and the roughly chopped onions to the food processor. Pulse until combined and thoroughly mashed. Once your potatoes are cooked, drain and return to the hot pot. Let the moisture cook out of them for a bit. Add a few tablespoons of butter and your cream and mash really well. When light and fluffy, add your kale & onion mixture and give it another thorough mashing. Taste for salt and pepper, check if you need more butter as well. When it tastes perfect add in the finely chopped onions and gently stir to combine. Serve with corned beef and cabbage and enjoy!