- 3 large russet potatoes, peeled and quartered
- 2 tablespoons butter at room temperature
- 4 ounces kale, trimmed and chopped
- 1 leek, light parts only, rinsed and chopped
- 1 bunch green onions, chopped, white and green parts separated
- 2 tablespoons butter at room temperature
- salt and ground black pepper to taste
- 1/4 cup heavy whipping cream
- 2 tablespoons butter, for serving
- 1/4 cup green onions to garnish
- Boil potatoes in a large pot of salted water until tender, about 10 minutes. Drain and transfer potatoes to a large bowl. Add 2 tablespoons butter and lightly mash the potatoes.
- Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. Drain and transfer kale and leeks to a blender. Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.
- Stir pureed kale mixture into the bowl of potatoes and continue to mash. Season with salt and black pepper to taste. Add cream and stir until desired texture. Top with 2 tablespoons butter and green parts of the green onions.
05/11/2018
recipepes.com
Chef John's Colcannon, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
